1. Pressure cook the gooseberries.
2. Cut them along their lines and remove the seeds.
3. Now in a bowl, take the curd and churn it well using a whisk.
4. Add chilli powder, turmeric powder, cumin powder, asafoetida and salt to it and mix well.
5. Now drop the cooked gooseberries into it.
6. Finally temper mustard and split green chillies and add it to the pickle.
7. Allow it to marinate for a day.
8. Yummy and tangy gooseberry curd pickle is ready to serve.
9. Serve with curd rice.

Recipe courtesy: 4th sense cooking