Dry saute mustard seeds, fenugreek and cumin seeds in a pan. Grind the ingredients to a fine powder and keep aside.
Wash the gooseberries well and wipe dry with a cloth.
Heat 2 tbsp of oil in a pan and saute the gooseberries for sometime. Remove the gooseberries and keep aside. Be careful not to fry the gooseberries too much.
In the remaining oil, fry crushed garlic and remove the vessel from fire.
Add turmeric powder, chilly powder, previously powdered mustard mix, asafoetida powder and required salt. Mix well.
When the mixture has cooled down, add fried gooseberries. Stir well and transfer the contents, tightly pressed, into a glass jar. Close with a tight lid.
Do not touch the jar for one full week. After a week, open the jar and check whether oil has accumulated on the top. If the oil is less, heat some extra oil, fry some crushed garlic and pour over the pickle when the oil has cooled down. Stir the pickle with a dry ladle and close the jar.
In three weeks time, gooseberry pickle is ready for use.
1)Instead of small gooseberries which are usually much bitter, large ones are preferred.
Those who prefer sour taste can add vinegar to the masala while frying.