Wash the amla thoroughly under running water to remove any dirt or impurities.

In a large pot, bring 500.0 ml of water to a boil and add the gooseberries. Cook for 5-7 minutes or until they are slightly tender but still firm.

While the gooseberries are boiling, wash the green chilies and slit them halfway through without cutting them completely.

In a separate bowl, dissolve 2.5 tablespoons of pink Himalayan salt in a small amount of warm water to make a concentrated salt solution.

Drain the gooseberries and allow them to cool. Once cool, arrange them in a clean, dry jar along with the slit green chilies.

Pour the salt solution over the gooseberries and chilies, ensuring they are completely submerged.

Seal the jar tightly and store it in a cool, dry place. For the first few days, shake the jar once a day to ensure the salt is evenly distributed.

Keep the jar closed for at least three days before beginning to use the pickle to allow the flavors to meld together.