First heat oil in a cooker.
Add mustard seeds and let them splutter.
Now add spices with amlas and mix nicely.
Add water and mix again.
Now lid the cooker and cook till steam gathers in cooker.
Now switch off the flame.
Let steam release itself and unlid cooker.
Sprinkle coriander leaves and mix again.
Yummy , instant amla pickle is ready to relish.
Let it cool down completely.
Now store it in sterilised mason jar . Referigerate it. It remains good for 15 days.
