Nellikka/gooseberry - 1/4kg
Kashmiri chilli powder - 4tbsp
Chopped Garlic - 1tbsp
Chopped Ginger - 1tbsp
Asafoetida powder - 1/4tsp
Fenugreek powder - 1/4tsp
Sesame oil - 1/4cup
Vinegar - 2tbsp
Mustard seeds -1tsp
Boil gooseberries with enough water till it become tender.
Allow to cool and cut into 4-5 pieces.Do not discard the boiled water.
Heat oil in a pan.Splutter mustard seeds.
Add chopped ginger,garlic,curry leaves and spice powders.( you can use the normal chilli powder instead of Kashmiri chilli ,if you want the pickle very spicy)
Add gooseberries and saute for 2 minutes.
Add the boiled water and allow it to boil.
Once it starts to boil,switch off the heat.
Allow to cool and add 2tbsp of vinegar.
Store the pickle in a clean and dry bottle.
This can be stored for a month or more,if refrigerated :)