Gooseberry is a rich source of vitamin C. It enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, is good for the skin, promotes healthier hair, acts as a body coolant… The list goes on… What else do you need ? Gooseberry is a magic medicine.
I got this recipe from my Mom. I am a certified gooseberry-hater. Still I like to have this chutney with rice.
Preparation Time: 10 minutes | Difficulty Level: Easy
- Salted gooseberries – 5
- Green chilly – 2
- Shallots – 6
- Ginger – ½ inch piece
- Curry leaves – 4 leaves
- Vinegar (optional) – 1 teaspoon
- Coconut oil – 2 teaspoon
- Salt – As needed
For Salted Gooseberries
- Wash and clean the gooseberries properly.
- Cook it on low flame adding enough water and salt. There should be enough water to cover the gooseberries in the pan. When it boils switch off the flame and keep it aside to cool.
- This can be transferred to a glass jar (make sure the lid fits perfectly). Now pour 1 or 2 tablespoon vinegar to the glass jar. No need to stir it. Keep it in fridge. Can be used after 6-7 days.
For Gooseberry Chutney
- Add green chillies, shallots, ginger and curry leaves to a mortar and pestle. Grind it gently.
- Remove the seeds and take the flesh from the salted gooseberries. Mash it with hand. Normally salted gooseberries will be soft enough to allow to be mashed with hand. Else use the mortar and pestle.
- Mix the ground paste with mashed gooseberries. Add salt.
- Taste the mix and if needed add vinegar. Vinegar will be already added to the salted gooseberries.
- Now add coconut oil and mix well.
Nellikka chammanthi is ready to be served. This is an excellent side dish for rice.