Take amla in a sieve and wash thoroughly under tap.

Take a large pan and add amla with water to it, Water should be sufficient to submerge Amlas. Boil this for 3-4 min. This would make the amlas tender and they would be cooked quickly.

In the mean time, make the masalas ready in the bowls,

Take the blender jar and add all sabut spices that have to be grounded. We would grind them coarse (dardara). That enhances the taste and flavour.

It would look like this.

Take it in a bowl for adding later.

Take a Kadai and add mustard oil and burn it to change its color from dark yellow to light yellow.

Now are amlas are done and they are tender.

Sieve them to drain extra water.

You may chop the amlas in four pieces.

Add all the spices together in warm oil (NOT in HOT OIL as it would burn the masala).

Without a delay add some amlas along with masalas and mix well. Always use the small burner gas and flame should be off as the oil takes time to cool off and we just need a warm temperature for adding masalas.

Add rest of the amlas and add salt. Mix well. Cover with a lid. Since the amlas should be tender, they wont take much time for cooking. We just wish to mix masalas well with the Amla. That should take maximum of 2 min or so. Keep sauting in between to judge that.

The Tangy and spicy Amla Achar is ready!! Enjoy it with Paranthas..