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Main Course

Gooseberry Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 1 servings

3 large Gooseberries Nellikka
1/2 cup Coconut — grated
4 nos Green chillies
1/2" piece Ginger
1 Stem Curry leaves
Salt, to taste

Preparation

Step 1
Show the nellikka on the gas flame untill it starts to turn soft.
Step 2
Pitt out the seed.
Step 3
Grind the fleshy part with the other ingredients.
Step 4
Goes well with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Gooseberry Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 1 servings

3 large Gooseberries Nellikka
1/2 cup Coconut — grated
4 nos Green chillies
1/2" piece Ginger
1 Stem Curry leaves
Salt, to taste

Preparation

Step 1
Show the nellikka on the gas flame untill it starts to turn soft.
Step 2
Pitt out the seed.
Step 3
Grind the fleshy part with the other ingredients.
Step 4
Goes well with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.