Cape Gooseberry Chutney Recipe

Gluten free Cape Gooseberry or Rasbhari Sweet Chutney Recipe

Here is a quick, easy and delicious Cape Gooseberry Chutney or Rasbhari Sweet Chutney recipe with gooseberry. A simple side dish loaded with healthy friendly ingredients. It is totally Gluten-free and perfect for Vegans.

Cooking time: 10 mins

Prep time: 5 mins

Total: 15 mins

Ingredients:

1. Cape gooseberry: 1 bunch (250 gms approx) wash properly.
2. Fennel seeds: 1 tsp
3. Black mustard seeds: 1/2 tsp
4. Cumin: 1/2 tsp
5. Salt: 1 tsp
6. Sugar: 1/3 cup
7. Dry chilly: 1
8. Water: 1/2 cup
9. Any vegetable oil: 3 tsp
10. Red chili powder: 1/2 tsp

Method:

1. Heat the oil in a pan.
2. Throw in the dry spices. Start with the red chili. Break it in half and throw in the hot oil.
3. Now add fennel, cumin, mustard.
4. Add the cape gooseberries.
5. Stir and let them cook on medium-high flame for 2-3 mins.
6. Add the sugar and some water.
7. Add the salt.
8. Red chili powder.
9. Let this cook on medium heat for 1o mins.
10. When the sugar is mixed with water, turns transparent. Taste the syrup, when you see the consistency is slightly thick than its time to turn off the heat. The chutney is ready. Cool it down and store in the fridge. It can easily last up to a week.

Cape Gooseberry Chutney Recipe

Recipe by KhushbooCuisine: Indian

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Total time

15

minutes

Ingredients

• Cape gooseberry: 1 bunch (250 gms approx) wash properly.

• Fennel seeds: 1 tsp

• Black mustard seeds: 1/2 tsp

• Cumin: 1/2 tsp

• Salt: 1 tsp

• Sugar: 1/3 cup

• Dry chilly: 1

• Water: 1/2 cup

• Any vegetable oil: 3 tsp

• Red chili powder: 1/2 tsp

Directions

• Heat the oil in a pan.
• Throw in the dry spices. Start with the red chili. Break it in half and throw in the hot oil.
• Now add fennel, cumin, mustard.
• Add the cape gooseberries.
• Stir and let them cook on medium-high flame for 2-3 mins.
• Add the sugar and some water.
• Add the salt.
• Red chili powder.
• Let this cook on medium heat for 1o mins.
• When the sugar is mixed with water, turns transparent. Taste the syrup, when you see the consistency is slightly thick then it’s time to turn off the heat. The chutney is ready. Cool it down and store it in the fridge. It can easily last up to a week.