Rinse the dry Amla fruit in water, then soak them in warm water for about 15 minutes to soften.
Cut the Amla into small pieces and discard the seeds.
In a small pan, dry roast mustard seeds and fenugreek seeds until fragrant. Let them cool and grind them into a coarse powder.
In a mixing bowl, combine the Amla pieces, mustard-fenugreek powder, asafoetida, red chili powder, turmeric powder, and salt. Mix well to coat the Amla with the spices.
Heat sesame oil in a pan until it smokes. Remove it from heat and let it cool to room temperature.
Pour the cooled sesame oil over the Amla mixture and mix thoroughly.
Transfer the Amla pickle to a clean, dry glass jar and keep it in a cool, dark place for a few days to allow the flavors to meld. The pickle will be ready to eat in about a week, and it will last for several months if stored properly.
Incorporate dry Amla fruit into your diet, and enjoy its health benefits and unique taste.