INGREDIENTS
1 1/2 cups Gooseberries
2 Garlic pods (sliced)
2 Dry red chillies
1 tsp Mustard seeds
1/2 tbsp Fenugreek powder
1 tsp Asafoetida
1 1/2 tbsp Kashmiri chilli powder
1 tsp Red chilli powder
1/4 tsp Turmeric powder
Salt to taste
1/3 cup Vinegar
6 tbsp Vegetable/ Sesame oil
METHOD
Wash one cup of gooseberries and steam them for few minutes till they turn soft. Mash it up and keep aside.
Slice the remaining half cup gooseberries and keep it aside.
Heat oil in a heavy bottomed pan, splutter mustard seeds. Add in fenugreek powder and asafoetida powder and mix well on low heat. Add in sliced garlic and dry red chillies and saute.
Add in kashmiri chilli powder, red chilli powder and turmeric powder. saute for 1 minute and pour in the vinegar. Let it come to boil and then add in the mashed and sliced gooseberries.
Add salt, saute for 2 minutes and combine everything together. Switch off the flame and allow the pickle to cool. Transfer to a sterilised glass jar.
