How To Make Gooseberry Chutney
Love Indian food? We can’t blame you! If you haven’t yet, you might want to trade in your regular condiments and try making your own chutney at home. After all, this savory and often spicy South Asian food item can instantly make all kinds of dishes from Indian cuisine a whole lot better. Use it as a dipping sauce for freshly-made naan bread, as a toast spread, or pair it with curries. So if you’re interested, you’ll have lots of fun playing around with these chutney recipes.
Serves:
Ingredients
- 2 cups gooseberries
- 1/2 cup jaggery
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1 tablespoon oil
Instructions
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Wash and chop the gooseberries into small pieces.
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Heat oil in a pan and add mustard seeds. Let them crackle.
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Add cumin seeds and fry for a few seconds.
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Add the chopped gooseberries and cook for 5 minutes, until they soften.
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Add jaggery, turmeric powder, red chili powder, and salt. Mix well.
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Cook for another 10-15 minutes, until the chutney thickens.
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Remove from heat and let it cool.
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Serve the gooseberry chutney with dosa, idli, or rice.
Nutrition
- Calories : 80kcal
- Total Fat : 3g
- Saturated Fat : 0.4g
- Carbohydrates : 13.5g
- Fiber : 2.7g
- Sugar : 10.3g
- Protein : 0.7g
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