Rinse and drain the gooseberries
Pat them dry and keep aside
Heat the oil in a heavy bottomed pan
Add the mustard seeds, once they splutter, add the asafetida and crushed fenugreek to it
Almost immediately add the gooseberries
We dont want the fenugreek to burn
Add the salt and red chilli powder and cook till the gooseberries are soft, about 10 mins
Cool to room temperature and store in a glass jar
Refrigerate for up to 2 weeks and always use a dry spoon to take the pickle out
