1 kg Indian gooseberries
250g powdered salt
1 tsp turmeric
2 tsp oil
For seasoning:
1 tsp mustard seeds
1/2 tsp fenugreek (methi) seeds
A pinch of asafoetida
4 red chilies
4 green chilies

Indian Gooseberry Chutney

1. Clean and coarsely pound the gooseberries, remove the seeds and mix the pounded gooseberries with salt and turmeric till well combined.
2. This mixture can be stored in an airtight jar but it is not edible.
3. Whenever the chutney is to be served, take 1 cup of the mixture, heat the oil and fry the seasoning ingredients.
4. Grind the fried ingredients and the coarsely pounded gooseberries for 3 minutes till a fine paste is obtained.