Wash the gooseberry and lay it on a towel or newspaper under the fan to dry.

Dry roast the mustard, byadgi chilli and Fenugreek. Once the colour begins to darken turn it off and let it cool. Once cool powder it finely.

Heat oil in a vessel on a low flame. Once hot add the mustard seeds. When the mustard begins to sputter turn off the stove and add the hing.

The gooseberries should be completely dry. You can either mash them a bit using a mortar and pestle or you can chop it into small pieces (if you don't want the seeds).

Transfer gooseberries to a clean and dry airtight container. Add half of the salt. Add the chilli powder, turmeric and 2 tsp of the powdered mix. Stir well using a dry and clean spoon. Add the oil and stir well.

Close the box and let it rest for 6 hours. Open and check the taste for salt and chilli using a clean and dry spoon. Do not use your hands.

Add more salt or chilli if you require. Let it sit for a minimun of 4 to 7 days before you consume. Open the box once a day, stir well and close the lid. Store in a warm and dry place. If the weather is not pickle friendly, refrigerate it.

Goes well with yellow dal and rice and curd rice too!