When the mixture has cooled down, add fried gooseberries. Stir well and transfer the contents, tightly pressed, into a glass jar. Close with a tight lid.
Do not touch the jar for one full week. After a week, open the jar and check whether oil has accumulated on the top. If the oil is less, heat some extra oil, fry some crushed garlic and pour over the pickle when the oil has cooled down. Stir the pickle with a dry ladle and close the jar.
In three weeks time, gooseberry pickle is ready for use.
1)Instead of small gooseberries which are usually much bitter, large ones are preferred.
Those who prefer sour taste can add vinegar to the masala while frying.