Wash and completely wipe the amla dry .

Grate the amla, discarding the seeds and add all the flavoring ingredients like salt, saffron, cardamom and black pepper to it.

Fill this mixture in a glass or a ceramic container (just like traditionally used for pickles or any other preserves) and pour the raw organic honey over this mixture.

As the honey makes its way to the bottom, make sure it completely covers the amla mixture.

Cover the container and keep it in sunlight for 4-5 hours for approximately 10 days.

You can eat this mixture right away but keeping it in sunlight increases its shelf life.

After 10 days your all natural Amla Murabba is ready.