Wash and dry fresh amla thoroughly
Steam or boil amla until just tender
Cool the amla completely
Separate the segments and remove the seeds
Heat mustard oil until smoking, then cool slightly
Mix salt, turmeric powder, red chili powder, and roasted fenugreek powder
Add the spice mix to the amla pieces
Pour in the cooled mustard oil
Add mustard seeds, fennel seeds, or nigella seeds if desired
Mix everything well in a clean bowl
Transfer to a sterilized glass jar
Keep the jar in sunlight for a few days, shaking occasionally
Store in a cool, dry place after the pickle is ready