Gooseberry Pickle

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Ingredients

1. Wash gooseberries and spread over a cloth atleast for 2 or 3 hours to remove excess moisture. Put it in a vessel and cook in pressure cooker until one whistle. (Do not add water to the gooseberries)
2. Allow it to cool. Remove inner seed and separate into flakes.
3. Heat ½ cup of water with salt, in a vessel.
4. Allow the salt to dissolve completely, and remove from fire.
5. Add turmeric powder and gooseberry pieces. Mix and shake well. Close with lid and keep aside for 1 day.
6. Shake well once in between.
7. Strain the salted water after a day and keep aside. Powder red chilly, mustard and fenugreek together in a mixie. Then add little of the strained salt water and grind to paste.
8. Add to the gooseberry pieces, along with rest of the salted water.
9. Mix daily once for some days, until spices are soaked well into the gooseberries.