Ingredients:
Big sized gooseberry-20
Red chillies-8
Salt to taste
Turmeric powder- half sp
Fenugreek seeds- 1 tsp
Asafetida- a small piece
Gingelly oil- 4 tbsp
Mustard seeds- 1 tsp
Procedure:
Wash and boil the gooseberries in water.
The gooseberries should be immersed in enough water.
Add the turmeric powder and salt.
Boil for 10 minutes.
Heat a pan and roast the fenugreek seeds and the red chillies to golden brown.
In a little oil, fry the asafoeida and powder it with the fenugreek seeds and the red chillies finely.
Add this powder to the gooseberries.
Again heat the same pan and pour the gingelly oil.
Add the mustard seeds and when they splutter pour the tempering to the pickle.
Let it soak in the spicy water for a week and then it is ready for use.
