Indian gooseberries are available during the winter and raw mangoes are available during the summer. I buy them when in season. Then brine them (boil water and a reasonable amount of salt, slightly more than required for the amount of water being used). Let the water cool. In the case of gooseberries, I normally roast them for about 10 minutes and cool. For mangoes, I just wash them and dry. Then add them to the boiled water. The water should cover whichever is being used. Transfer to an airtight bottle, screw the lid on and leave. In about three weeks, these will be ready to use. They will last for about a year without refrigeration. Therefore, I get the goodness of gooseberries in summer and that of the mangoes in winter. In the case of the chutney below, I just picked out a couple of the gooseberries from the brine.

Ingredients
2-3 gooseberries (amla, nellikkai), de-seeded
2 tbsp grated coconut
1 green chilli
2 tbsp vegan yogurt
Salt to taste
1 dried red chilli
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp split black lentils (urad dal, ulutham parupu)
1/2 tsp fenugreek seeds (methi dhana, venthiyam)
Method
Grind the gooseberries, coconut, green chilli, yogurt and salt in a blender
Add a little water, if necessary
Grind to a smooth chutney, consistency of a dip
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the lentils and fenugreek seeds
Roast till the lentils turn golden brown
Add the red chilli and roast for a few seconds more
Add this to the chutney
Serve with dosa, idli, adai
Or just use it as a dip
Enjoy!