Wash the gooseberries, and then steam-cook them until they are cooked but still firm. You should be able to section them by hand along the ridges of the gooseberries and de-seed them. De-seed all of them and add the chilli and turmeric powders and the salt to this. Toss well till evenly coated and keep aside.

Heat the oil in a wok and add the mustard seeds. When they splutter add the asafoetida (do not let it burn), the curry leaves and the gooseberry segments. Stir a few times so it is well mixed, and turn the heat down. Stir occasionally and let the gooseberry cook in the oil for about 5 to 10 minutes.

Now add the powdered fenugreek and the jaggery and mix well. Turn off the heat and let the pickle cool. Then transfer into sterile glass jars. Refrigerate and use quickly because this pickle has a short shelf life. It should keep for up to 2 weeks. If the pickle is completely covered by the oil, it will last a little longer.