1. Fry the gooseberry in a kadai with a few drops of oil for 2 minutes in medium flame.
2. This step is to make the soaking part faster, it`s optional!
3. Transfer the gooseberries to the container in which you are going to store the pickle and add enough water.
4. Grind the chillies and roasted fenugreek seeds to a coarse powder.
5. Mix in the powder, turmeric, salt, asafetida powder to the gooseberry in water.
6. Temper the items given in the `to temper` table and mix well.
7. Keep closed for 2-3 days to ensure even mingling of the spices.
8. After two days, the water will become so flavorful with all those spices mixed well (if you taste immediately after mixing, it will be bitter, don’t worry will be good after 2 days) and also will have the flavour of gooseberry.
9. Enjoy with creamy curd rice.
10. Can keep in refrigerator for a month

Recipe courtesy: Rak`s Kitchen