1 cup of gray gooseberries
1/2 cup of olive oil
1 tablespoon of mustard seeds in grains
1/2 teaspoon of Greek fenugreek
2 tablespoons of coriander seeds in grains
1 optional jalapeño pepper
1 cup of fresh shredded coconut
1/2 cup of tamarind pulp (or 1 lime juice)
1/2 teaspoon of turmeric
1 finger-length hot pepper without seeds
1 tablespoon of salt
1 cup of gray gooseberries
1/2 cup of olive oil
1 tablespoon of mustard seeds in grains
1/2 teaspoon of Greek fenugreek
2 tablespoons of coriander seeds in grains
1 optional jalapeño pepper
1 cup of fresh shredded coconut
1/2 cup of tamarind pulp (or 1 lime juice)
1/2 teaspoon of turmeric
1 finger-length hot pepper without seeds
1 tablespoon of salt
First, soak the gray gooseberries in water that covers them and then remove the skins
In a large saucepan, place the gray gooseberries, water to cover, and cook rapidly until tender
Remove, drain, and reserve
Heat olive oil in a skillet, add the mustard seeds, Greek fenugreek, coriander seeds, and jalapeño pepper
Fry for 3 minutes and let cool
Process the gray gooseberries, coconut, tamarind pulp, turmeric, hot pepper, and salt
Combine with the olive oil and spice mixture, adding a little water if needed, to achieve a consistent and homogeneous paste.
