Heat oil in a pan, let splutters the mustard seeds and add immediately the washed tiny gooseberries.
Saute them for few minutes or until they change their colour, add the red chilly powder, salt.
Cook for few seconds, add enough water to cover the gooseberries and cook in high flame until the gooseberries gets well cooked.
You doesnt need to cook until the water gets completely evaporates, you can serve the gooseberries with the cooked water very much.
Serve warm or at room temperature with rice.
This pickle stays prefect for a week if conserved properly.
