Take nellikai, wash, pat dry and air dry completely without any moisture in it.
Transfer to the container in which you are going to keep the pickle. A porcelain/ peengan or glass is best.
Add 3 cups water.Boiled cooled water is better. I use my water purifier, filter water.
Grind the chilies and roasted fenugreek seeds, asafoetida to coarse powder.
Mix in the powder, turmeric, salt, raw asafoetida powder to the gooseberry in water .
Temper with mustard and Mix well. Keep in room temperature for 2-3 days to ensure even mingling of the spices.
Each day, keep in direct sunlight for an hour and mix well. Otherwise Fungus will form.
After three days, the water will become so flavorful with all those spices mixed well (if you taste immediately after mixing, it will be bitter, don’t worry will be good after 2 days) and also will have the flavor of gooseberry.
The nellikai should absorb the salt, become soft.