Wash and rinse amla well with water and wipe it dry with a kitchen napkin . Dry it completely.
Cut amla and remove seeds . If you using small amla , then pierce gooseberries with fork and set aside.
In a pan , warm mustard seeds and methi seeds for 1-2 minutes.
Take a blender / mixer jar , grind mustard and methi seeds to a semi fine powder and set aside.
In a same pan , heat ⅓ cup of sesame oil .
When it comes to smoking point , add cut amla pieces and cook on a medium heat .
Cook amla till it slightly turns golden in colour by now it will be soft . Slide a knife through amla pieces to check whether its soft or not.
Once amla pieces are cooked , switch off the heat . Add crushed garlic and mix well. Wait till it turns warm.
Now to this, add red chilli powder , turmeric powder , sea salt and mustard methi seeds powder . Mix well everything with a clean dry spatula.
Wait till it cools down completely , now add in lemon juice and stir everything.
In a tadka pan , heat ¼ cup of oil , add ½ teaspoon of Mustard seeds ,once it crackles turn off the heat . Add Hing / asafoetida and pour over the prepared pickle.
Mix well and store it in a clean glass jar .
Allow it to mature for 3-4 days and then store pickle in a refrigerator.
Serve with any Paratha , Thepla , Rasam Rice , Sambar Rice and curd rice too.