Wash the gooseberries.
Make at least 4 shallow slits on each gooseberry.
Boil water with salt.
Add in the washed gooseberries and green chilis.
Allow to boil for another 5 minutes.
Switch the flame off and allow to cool.
Once it cools completely, add in the vinegar.
Store in air tight glass jars.
Give atleast one day's time for the salt and chili flavors to get into the amlas.