Ingredients:
- 1/4 lb gooseberries (fresh or frozen)
- 1 tbsp thinly sliced ginger pieces
- 1 tbsp thinly sliced garlic pieces
- a few curry leaves
- 1/4 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- a pinch of brown sugar
- salt to taste
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 cup boiled water
- 2 tbsp vinegar
- 4-6 tbsp oil
Method:
- In a pan, heat oil and add the mustard seeds. When the mustard seeds begin to splutter, add the fenugreek seeds and fry till brown.
- Add curry leaves, ginger and garlic pieces and fry till the pieces are crispy.
- Reduce the heat and add the spice powders and fry till brown.
- Add the gooseberries, salt and sugar and saute till the gooseberries are soft.
- Add the vinegar and hot water and cook a bit.
- When cool, transfer to an airtight container and leave it for about seven days before transferring to the refrigerator.
