Ingredients
1/4 kg gooseberry
4 red chillies
3 or 4 green chillies
A bunch fresh coriander leaves
1/4 tsp mustard
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 tbsp gingelly oil
Salt to taste
Method
Steam gooseberry in a cooker without water for 4 whistles.
Heat oil on a pan add red and green chilli saute for few seconds.
Add coriander leaves saute for a minute.
Remove seeds from gooseberry.
Now in a blender add roasted chillies, coriander leaves and salt blend it to a coarse paste.
Add gooseberry to the above paste blend again to a coarse paste.
Heat oil in a pan, add mustard when it starts sputtering add asafoetida and above gooseberry paste saute for 2 minutes and switch off the flame.
Gooseberry Chutney is ready to serve.
This can be served with hot rice idly or dosa.
You can keep this for a month in the fridge.
1/4 kg gooseberry
4 red chillies
3 or 4 green chillies
A bunch fresh coriander leaves
1/4 tsp mustard
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 tbsp gingelly oil
Salt to taste
Method
Steam gooseberry in a cooker without water for 4 whistles.
Heat oil on a pan add red and green chilli saute for few seconds.
Add coriander leaves saute for a minute.
Remove seeds from gooseberry.
Now in a blender add roasted chillies, coriander leaves and salt blend it to a coarse paste.
Add gooseberry to the above paste blend again to a coarse paste.
Heat oil in a pan, add mustard when it starts sputtering add asafoetida and above gooseberry paste saute for 2 minutes and switch off the flame.
Gooseberry Chutney is ready to serve.
This can be served with hot rice idly or dosa.
You can keep this for a month in the fridge.
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