Ingredients

• 12-15 - fresh gooseberries (big)
• 1/8 tsp each - asafetida and turmeric powder
• 2.5-3 cups - water
• salt as needed
• To grind to coarse powder:
• 12-15 - long variety red chillies
• 1 tsp - roasted fenugreek seeds
• To temper: 1 tsp - mustard
• 1/8 tsp - asafetida
• 1 tsp - sesame oil

How to Make Gooseberry Pickle

• Fry the gooseberries in a kadai for 2 minutes in a few drops of oil on medium flame.
• Transfer the gooseberries to the container in which you are going to store the pickle and add enough water.
• Grind the chillies and roasted fenugreek seeds to a coarse powder.
• Mix the powder, turmeric, salt and asafoetida to the gooseberries in the container.
• Temper the items listed in the 'To temper' table and add to the container.
• Keep the container shut for 2-3 days to ensure even mingling of the spices.
• Serve with creamy curd rice.
• Recipe and Image courtesy: Rak`s Kitchen
• http://www.rakskitchen.net/