I learnt this recipe from my grandmother. She's been cooking this for nearly three generations. Here is a very spicy gooseberry pickle recipe. Best when had with curd rice.
20 medium sized gooseberries
1 tbsp fenugreek seeds
60 red chillies
1 1/2 tbsp powdered asofoetida
2 1/2 tbsp salt
6 tbsp gingely oil
Fry the fenugreek seeds till golden brown. Fry the chillies and asofoetida ( till golden brown ) in a tablespoon of gingely oil, seperately.
Allow these to cool to room temperature. In the same wok, fry the gooseberries in a tablespoon of oil, till soft and cooked. This might take about 15 or 20 minutes, on a medium flame. If the gooseberries are too big, cut them into smaller pieces ( do not cut before cooking ).