Indian Goosberry 		10-12
	Chilli Pdr.			50 gms.
	Mustard pdr			25 gms.
	Groundnut Oil			1 tbsp.
	Salt				to taste
	Turmeric			½tsp.
	Asafoetida Pdr.			a pinch

• Wash the gooseberry and boil them.
• Cut them into quarters and remove the seeds.
• Add salt, chillie, turmeric and mustard powders
• Mix well. Heat the oil and add asafoetida.
• When cool,Mix all the ingredients well and store in a jar..
• This pickle will last for fifteen to twenty days.

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