Everybody knows about the goodness of gooseberries/nellikai/amla. They are rich source of Vitamin C and are known for their numerous health benefits.
Knowing and speaking of the health benefits sounds very good, but I am not a big fan of these. Neither do I like them raw nor the pickle. The only form I eat them is in the dried candied form.
But that was until I tasted this version of gooseberry chutney. Recently my aunt prepared this chutney and got it for me, not knowing that I am averse to gooseberries. I did not have the heart to not taste something which my aunt had got with so much love. I did a taste check and I loved it. Tasted yum with curd rice. It was a super hit with all the elders in the family; of course kids did not taste it as it was very spicy.
The next I had it as a spread with bread. I also had it for lunch mixed with some hot white rice and a spoon of sesame oil and it tasted just awesome. These are some of the other ways this chutney/ thokku can be had. Try this and tell me how you had it.
Makes approx 1 Kg of chutney
What you'll need
- Gooseberry/Nellikai/Amla – 1 kg, 8 cups, ground in mixie without adding water
- Green Chilies – 200 gms
- Sesame oil – 1 cup
- Mustard seeds – 1 tbsp
- Fenugreek Seeds – 1 tbsp
- Asafoetida – 2 big pinches
- Turmeric Powder – ¾ tsp
- Salt as required (approx ½ cup) (add more if required)
- Wash and pat dry the gooseberries and green chilies.
- Cut the gooseberries and grind them without adding water. It is ok if one or two pieces remain.
- Also grind the green chilies.
- Mix the ground gooseberries, chilies and salt and keep aside.
- Powder the mustard seeds and fenugreek seeds. No need to roast.
- Heat a Kadai with oil, lower the flame and add the asafoetida and turmeric powder.
- Remove from flame and add the ground gooseberries, chilies and mix well.
Store in air tight glass containers and keep refrigerated.