Wash the gooseberry well.
In a pan boil enough water. Add gooseberry, turmeric powder, salt and boil for about 5-6 minutes or until the gooseberries become soft (Do not overcook). Drain the water completely. Cut the gooseberries into 4-5 pieces and remove the seeds.
Heat sesame oil in a pan, add mustard seeds, when they splutter add asafoetida.
Add gooseberries and mix well and fry for few minutes.
Add kashmiri red chilli powder, red chilli powder and salt. Mix well and fry for few seconds in low flame.
Add mustard powder, fenugreek powder, mix well and remove from flame. Allow it to cool completely then transfer the pickle to an airtight container. It may take 1-2 days for the spices to blend together with gooseberry.
Enjoy !!
