1. Wash and clean the amla.
2. Heat water in a steamer or kadhai. Place a stand or round ring in the centre. Let the water come to a boil, then turn the flame to low.
Place a steamer plate on the stand. Arrange the amla on the steamer plate and cover the lid.
Steam the amla for 12-15 minutes on a low flame or until it is cooked completely. Once it is cooked, the amlas open up by itself.
Transfer them to a plate and let them cool down completely.
Open the amla by separating the segments and discarding the seeds from the centre. Separate the segments of the amla and open all pieces into wedges.
Spread it on the plate and allow it to dry and cool completely.
Wash and wipe the green chillies. Cut the chillies lengthwise and keep them aside. If you want less spicy, then discard the seeds.
Meanwhile, heat a pan on low flame. Add black mustard seeds, yellow mustard seeds, cumin seeds, coriander seeds, black peppercorns, fenugreek seeds, and fennel seeds. Roast them on a low flame for 2 minutes until they smell aromatic.
Transfer them to a plate and let them cool down. Transfer the spices to a grinder and grind them into a coarse powder.
Heat mustard oil in a pan on high flame until smoking hot. Turn off the flame and let it cool until the smoke fades away.
Add ground spices, red chilli powder, turmeric powder, hing, onion seeds, salt and oil in a big mixing bowl. Mix them well.
Add amla, green chillies and vinegar. Mix and coat them well with the spice mixture.
Store the pickle in a sterilized glass bottle and keep it in the fridge for a longer shelf life. This pickle stays good for 2-3 days at room temperature.
Amla hari mirch ka achar is ready to serve. Serve and enjoy!