Instructions

1. Wash and pat dry each fruit with a soft cloth.
2. Heat a little oil in a pan over medium heat, add the gooseberries and fry till they start to change color.
3. Turn off the heat, remove to a bowl and let them cool down.
4. Add red chilli powder, salt, turmeric powder, mustard powder, fenugreek powder, lemon juice and mix well.
5. For seasoning, heat oil in a pan over medium heat.
6. Add mustard seeds, fenugreek seeds, and dry red chillies and crushed garlic. Once the mustard seeds start to splutter add asafetida and curry leaves.
7. Turn off the heat and let it cool down.
8. Transfer the seasoning to the pickle and mix well.
9. Transfer the pickle to a dry clean glass bottle.
10. Let the pickle marinate for about 2 to 3 days before using.
11. Serve with rice and ghee.