Keep Sugar/jaggery/brown sugar & lemon juice ready. Wash the gooseberries in running water thoroughly with little bit salt. If you are making a larger quantity, pressure cooks the gooseberries first and proceed with the remaining steps. Then place them in cutting board and chop them into pieces. Discard the seeds and take the chopped pieces in a blender. I have taken the whole washed gooseberries.

Give a run and discard the seeds (skip this step if you chopped the gooseberries and discarded the seeds already). Then grind them into a slightly coarse or smooth paste. Add little water while grinding.

Transfer the pureed gooseberries into a thick bottomed pan and add sugar/jaggery powder, cinnamon powder/cardamom powder along with lemon juice. Mix well. Keep stirring it in low, medium flame and make sure to not to burn the bottom.

The mix will start to bubble up nicely, keep stirring. When the jam-like consistency is reached, switch off the flame.