Wash and dry the amla and keep aside.
Heat oil (50ml) in a pan; fry Amla for 5min and remove from oil keep in a plate.
In a bowl mix the fennel powder, mustard powder, and fenugreek seeds, chilli powder, Salt, ginger-garlic paste, garlic pieces (1/4cup) and turmeric (3-4sp). Mix the fried amla with this mixture.
Heat oil (300ml) to boil in another pan; remove from the flame allow to cool while it is warm add red chillies (10), jeera, Mustered seeds, curry leaves and keep a side to cool completely.
Now pour the oil into the amla mixture and mix well. Transfer this into a clean container.
Serve this after 2-3 days. This pickle can be stored for 6-12 months.