Wash the gooseberries and pat dry them. In a wide pan, boil water and add in the gooseberries. Add salt and turmeric powder to this and boil for some time (10 mins) till the gooseberries become soft. [I didn’t add salt and turmeric and later tasting the pickle i felt I should have added it while boiling – This is to get the salt infused into the gooseberries)

Do not overcook, check with a fork to see whether it is soft or not.

Drain the water completely and take out the seeds from the gooseberries. Since it is cooked it is easy for you to take it out.

Dry roast the mustard seeds and Venthayam seeds. When cool grind this into a powder and keep it aside.

In a pan add sesame oil and add the 1/2 tsp of mustard seeds and asafoetida.

When it splutters add the ground mustard seeds and methi seed powder. ( the powder won’t be very fine as it is small in quantity)

Add the red chili powder, turmeric powder, and salt. Saute on a low flame for a few minutes and add in the cooked gooseberries.

Mix them nicely and let them be in the pan for 5 minutes on a medium-low flame.

Switch off the flame and allow it to completely cool.

Transfer this to an airtight container. Always handle with a clean dry spoon.

This pickle stays good for a month if kept safe in an airtight dry container.

Enjoy with curd rice.