Wash and pat dry the amla. It is essential that you thoroughly dry the amla so it can store well. Cut it in wedges, discarding the seed in the middle.
In a grinder, add the coriander seeds, fennel seeds, mustard seeds and Kashmiri red chilies. Grind coarsely, then transfer to a bowl.
Into the coarsely grounded spice mix, add amchur powder, turmeric powder and salt. Mix until well combined.
Into the amla, pour the olive oil and add the prepared spice mix. Mix it using your hands until all the amla pieces are nicely coated with the spice mix.
Transfer to a pan and cover with a lid. Place on low heat and let it cook for 30 minutes. Give a stir after every 10 minutes.
Once done, let it cool down. Then transfer it to a clean glass jar and store into the fridge. It holds well for up to 1 month in an airtight container if you use a clean and dry spoon to scoop it out every time.
