Wash the Amla thoroughly with clean cloth and put it in a steamer to cook for 15 minutes.
Separate the Amla pieces after cooking and remove the inner pieces.
Heat oil in pan, add fennel seeds, cumin seeds, coriander seeds, black pepper, fenugreek seeds, and dry red chilies. Cook for 3-4 minutes on medium flame.
Grind the spices coarsely in a mixer jar after cooling.
Add mustard oil to a pan, add fennel seeds, fenugreek seeds, carom seeds, asafoetida, and cook for half a minute.
Add the cut Amla pieces to the pan and fry for 1 minute on medium flame.
Add Kashmiri red chilli powder, turmeric powder, black salt, plain salt, and garam masala. Fry for 1-1.5 minutes on medium flame.
Add jaggery pieces to the pan and stir well. Cook until jaggery melts completely (2-3 minutes).
Add the pickle masala prepared earlier to the pan and mix well.
Cook the pickle on low flame for 15-20 minutes or until the syrup becomes thick.