Gooseberry pickle

Ingredients

• Gooseberries : 30-40 Nos
• Byadagi Chilli : 15 Nos (Adjust according to taste)
• Salt : 10-15 Spoons (Adjust according to taste)
• Coriander seeds : 4 Spoons
• Mustard seeds : 1/4 Cup
• Cumin seeds : 2 Spoon
• Fenugreek seeds : 1 Sooon
• Cooking Oil : 1/2 Cup
• Garlic Cloves - 15 Nos
• Curry leaves
• Mustard seeds : 1 Spoon
• Asafoetida : 1/4 Spoon

Method 

1. Wash & dry goose-berries.
2. In a container, Mix gooseberries & salt (Salt should cover gooseberries completely), Close the lid & keep it for 3 days. (Soaking gooseberries in salt)
3. Dry roast chilli, coriander seeds, mustard seeds, cumin seeds & fenugreek seeds.
4. Grind the roasted ingredients to smooth paste, if required add salted water from gooseberry -salt mix.
5. Bring to the boil the grinded paste.
6. Add soaked gooseberries to the boiled paste.
7. Adjust salt.
8. In a pan, heat oil add mustard seeds, while it spluttering add garlic cloves & curry leaves. Add asafoetida.
9. Add the seasoning.
10. Keep it covered & Let it cool.
11. Store in a air tight container / Refrigerate.