Cape Gooseberries Chutney/Rasbhari Chutney Recipe
Learn how to make sweet and tangy Chutney from Cape Gooseberries
Equipment
- Heavy Bottomed Pan/Kadhai/Non-Stick Pan
Ingredients
- 20-25 Cape Gooseberries/Rasbhari
- 1 tbsp Oil
- 1" Fresh Ginger Piece
- 1 Bay Leaf
- 1-2 Whole Red Chilli
- 4-5 Cloves
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1-2 tsp Cumin Powder
- 1 tsp Red Chilli Powder/Paprika or as required
- 1-2 tbsp Jaggery Powder/Grated Jaggery or any Raw Sugar
- Salt/Black Salt as per tastes
Instructions
- Wash nicely and clean the berries.20-25 Cape Gooseberries/Rasbhari
- Chop roughly.
- Grate ginger or cut into very fine pieces.1" Fresh Ginger Piece
- In a pan heat oil. Add whole red dry chilli, bay leaf and cloves. Now add cumin seeds once it crackles, add grated ginger, sauté for just a few seconds on low flame.1 Bay Leaf, 1-2 Whole Red Chilli, 4-5 Cloves, 1 tsp Cumin Seeds
- Then add coarsely crushed fennel seeds, sauté again for few seconds.1 tsp Fennel Seeds
- Then add chopped berry pieces. Add red chilli powder, cumin powder, salt and jaggery powder.1-2 tsp Cumin Powder, 1 tsp Red Chilli Powder/Paprika, 1-2 tbsp Jaggery Powder/Grated Jaggery
- Mix well, add ¼ cup if required.
- Then cook golden berries till soft and mushy. You can crush it nicely using a ladle.
- Store in a container once it cools completely.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!