Wash the gooseberries and keep it aside.
Soak tamarind in 1 1/2 cups of water and keep it aside.
In a vessel pour 7 to 8 cups of water and bring it to a boil.
Drop the gooseberries carefully in the boiling water and allow them to boil for 8-10 minutes.
Once you see the change in the colour of gooseberries, turn off the stove.
Drain out the water, pat the gooseberries dry and let it dry in sunlight for an hour or two to remove the excess moisture, this helps in preventing any spoiling of pickle.
Extract the juice out of soaked tamarind.
Heat a pan and pour in this the tamarind pulp and bring it to a boil.
Simmer the stove and continue boiling it until it thickens. The consistency should be almost like cream.
Drop in the gooseberries into the tamarind pulp, add salt and all the spice powders and mix well.
Simmer this mixture for another 3-4 minutes and turn off the stove.
Heat oil in a skillet and once hot, add in mustard and cumin seeds and allow them to splutter.
Add in the fenugreek seeds. Add turmeric and broken red chillies and then finally add asafoetida and turn off the stove.
Add this tempering into the prepared pickle when both pickle and tempering are hot. This helps absorbing all the flavours. Mix well.
Once cooled transfer it into an air tight container and store it in a dry place. It can even be refrigerated.