INDIAN GOOSEBERRY CHUTNEY
¯
Search For Recipes
Chutney Secrets for a Perfect Tang-Spice Balance
Always deseed gooseberries before cooking for smooth texture.
Roast dals on low flame to enhance aroma without burning.
Use fresh coriander for a vibrant green hue.
Cook gooseberries covered to soften evenly.
Cool mixture before grinding for best consistency.
Adjust chili count for your perfect spicy-sour balance.
Step-by-Step Recipe : How to Turn Gooseberries Into a Spicy Happiness Jar
Preparation Time : 10 min Cooking Time : 25min Total Time : 35 min Servings : 4
PERSONAL NOTE
Every time I make this Indian Gooseberry Chutney, it feels like bottling sunshine and spice together. The aroma of fried chilies and the tang of gooseberries fill the kitchen with nostalgia. It’s a simple recipe, yet every bite reminds me how vibrant Indian flavors can be. Whether it’s with dosa in the morning or rice at dinner, this chutney always brightens the meal and my mood.
INGREDIENTS
- Fresh amla – ¼ kg
- Dry red chilies – 5 to 6
- Green chilies – 5 to 6
- Coriander leaves – 1 handful
- Curry leaves – a few
- Oil – 3 tablespoons
- Mustard seeds – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Bengal gram dal (chana dal) – 1 teaspoon
- Black gram dal (urad dal) – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Fenugreek seeds – ¼ teaspoon
- Asafoetida – a pinch
- Salt – to taste
PREPARATION STEPS
- Heat oil in a pan. Add mustard seeds, fenugreek seeds, chana dal, urad dal, and asafoetida. Fry until fragrant and lightly golden.
- Add dry red chilies, green chilies, and curry leaves. Sauté for a few seconds.
- Add amla pieces (with seeds removed), turmeric powder, and salt. Mix well.
- Cover and cook on low flame for 20 minutes, stirring occasionally.
- Add coriander leaves and mix thoroughly. Turn off the stove.
- Once cooled, transfer the mixture into a mixer jar and grind to a fine paste.
- Serve immediately or store in a clean container for later use.
Fresh ones are best! Dried gooseberries can be soaked and used, but the taste will be slightly different.
Yes, refrigerate it in a clean jar—it lasts for about 5 to 7 days.
Add a few roasted peanuts or coconut while grinding to mellow the sourness.
It’s delicious with dosa, idli, chapati, or even plain hot rice with ghee.
You can, but these herbs add freshness and enhance the chutney’s aroma beautifully.
🍋 F.A.Q. – Foodie Anxiety Quotient
(Because who has time to Google in the middle of cooking?)
Your Next Favorite Recipe Awaits
Bring the magic of homemade flavors to every meal you serve.
