WHAT YOU NEED :
Gooseberry - 10-12
Mustard seeds - 2 tsp
Fenugreek / Methi seeds - 2 tsp
Fennel seeds - 1 tsp
Red chilli powder - 2 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1 big chana size
Sesame seeds - 1/4 tsp
Salt - 1 1/2 tsp or to taste
Oil - 4 tbsp
HOW TO MAKE :
Wash gooseberry well.
In a vessel put gooseberry and enough water.
Boil on high flame for 5 minutes. Drain and keep aside.
Now heat a pan with little oil.
Fry mustard in it. Remove.
Then fry separately methi seeds, sesame seeds, fennel seeds. Remove.
Now add and fry asafoetida, turmeric powder and red chilli powder. Do not over fry. as it burns fast.
When it is cooled add salt and make rough powder in mixie jar.
Now remove the seeds from gooseberry and cut in pieces with your hand.
Warm the oil, then mix spice powder in it.
Finally mix the pieces of gooseberry.
Store the pickle in glass jar, after 2 days you can store it in the fridge.