Gooseberry Chutney

To begin making the Gooseberry/Amla/Nellikai Chutney recipe, we will first have to de-seed the gooseberries. The way to do it is to keep cutting off portions of the gooseberry until you get close to the seed. Once you are done, keep the pieces of gooseberry aside. Discard the seeds.

In a small pan, roast the fenugreek (methi) seeds and peppercorns on medium to low heat until you get a roasted aroma, then add in the coconut and lightly roast it along with the seeds.

Once coconut turns golden and roasted, combine the gooseberry flesh with the roasted seeds into a blender and blend until smooth. You can optionally add a little water and make it a smooth paste. I personally like a little coarse texture to my gooseberry/amla/nellikai chutney.

Once done, transfer to a airtight container and store in the refrigerator for about 2 weeks.

Serve the Gooseberry Chutney/Thogayal along with steamed rice and ghee. Its is rich in vitamin C and is good for our body.