4 cups – Indian gooseberries, washed and airdried
3 fistful – Rock salt
3 fistful- Byadgi chilli, not too spicy but gives out good colour
2 tbsp – Filtered oil
1 tbsp – Mustard seeds
Segregate the good gooseberries from the bad ones. Wash them well and let it air dry overnight.
In the morning, in a clean and completely dry bottle layer the gooseberries and salt one adter the other. Cover the bottle and place it for a day in the sun.
Mix this chilly paste to the gooseberries. Use only dry and clean wooden spoon. Cover the bottle and let it sit on the platform for a week. Keep shuffling the gooseberries everyday to avoid it from spoiling.
*Never use wet gooseberries,wet bottle or wet spoon. Any bit of water will spoil the pickle.
*Taste the gooseberries beforehand. Depending on how tangy the berries are, adjust the salt and chilly accordingly. Start with less salt. Add more while adding chilly paste.
*If the pickle gets thick and you like more of the liquid, then add some boiled and cooled water.