Description
This version of the spicy South Indian condiment is made with green and red gooseberries, which have different levels of sweetness.
Ingredients
Scale
- 1 pound red and green gooseberries, sliced in half
- 2 tablespoons vegetable, peanut or sesame oil
- 1 big pinch hing or asafetida
- 1 teaspoon black mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1/3 teaspoon turmeric powder
- 2 teaspoons red chili powder
- jaggery or brown sugar – optional*
- salt to taste
Instructions
- In a pan, heat oil under medium heat. Add in the hing and black mustard seeds. When the mustard seeds start to pop, add in the fenugreek seeds until they just start to turn golden brown but not dark brown – should be 15-30 seconds. Quickly add in turmeric and then gooseberries. Give everything a good stir and let the gooseberries cook until they start to become soft and mushy – 10-15 minutes.
- Add in the red chili powder and salt and cook until the gooseberries are completely broken down and thicken into a chutney-like consistency – about 10-15 minutes.
- Cool and then transfer to a glass jar. Keep in the refrigerator and use up to a few weeks.
- *I felt that my gooseberries were on the sweet side so no sugar was needed but you can add some while cooking if yours are super sour or tart.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Condiments