I was left with only frozen gooseberries this time. I felt that its unique bitterness is lesser here. But other than this, I satisfied with the texture and the taste. Remove gooseberries from the pack and allow them in the room temperature for about 2-3 hours for thawing. A big NO NO to thaw them in a microwave.
Once they came to the room temperature, blanch them in hot water. Blanching is nothing but adding them in hot water. and allowing them there for about 1 minute. After a minute, remove them from the hot water. Again let them come to room temperature.
Chop them into bug chunks, along with the seeds.
Add 1 teaspoon of pickle powder.
Heat oil in the pan, add mustard seeds and allow them to splutter.
Add gooseberries, salt, and pickle powder and saute it for 2 minutes. Stir them occasionally and make sure the pickle powder gets evenly coated. Remove from the fire.
Let them gets cooled. Transfer and store gooseberries to the air tight container.