Boil 1 and a half litre of water in a pot, add washed gum berry in water for 5 minutes.
Drain and let the gum berry dry completely.
Then heat oil in a pot and fry fenugreek seeds, niggella seeds, mustard seeds, fennel seeds and carom seeds for 2 - 3 minutes.
Let the oil cool, add salt, crushed red chili, turmeric and gum berries.
Fill this mixture in a glass jar such that gum berry is dipped completely dipped in oil.
Keep the jar in a place with proper sun light for about a week.
Gum berry pickle is ready to serve.
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