Cape Gooseberry or Rasbhari Chutney 

Cape Gooseberry or Rasbhari Chutney

Cape Gooseberry aka rasbhari is perfect for chutneys and quick pickles. Slightly sour, slightly sweet, a lot like tomato it works very well with chunky as well ground chutneys.

This chutney is very popular at home with parantha and dosas. The hint of ginger and panch phoran give it a sharpness that balances the sourness of rasbhari

Make this before rasbhari goes out of season

Cape Gooseberry or Rasbhari Chutney
Cape Gooseberry or Rasbhari ChutneyCape Gooseberry aka rasbhari is perfect for chutneys and quick pickles. Slightly sour, slightly sweet, a lot like tomato it works very well with chunky as well ground chutneys. This chutney is very popular at home with parantha and dosas. The hint of ginger and panch phoran give it a sharpness that ...

Summary

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  • Coursemain course
  • Cuisineindian
  • Yield4 helpings 4 helping
  • Cooking Time10 minutesPT0H10M
  • Preparation Time10 minutesPT0H10M
  • Total Time20 minutesPT0H20M

Ingredients

Cape Gooseberry
2 cups
Grated ginger
1 tsp
Panch Phoran
1 tsp
Oil
2 tsps
Curry leaves handul
Chilli Powder
1 tsp
Dry Red chilli
1

Steps

  1. Heat oil in a heavy bottom pan or kadhai. Once the oil is hot add panch phoran seeds, dry red chilli and curry leaves. Sauté for 2 minutes
  2. Add the cape gooseberry chopped into two and sauté in high for 2 mins. Add grated ginger, salt and chilli powder and a little water (2 spoons or so)
  3. Cook till the cape gooseberry has become soft but not mushy
  4. Serve with hot parantha or dosa. My personal favourite is to eat it with ajwain and namak ka parantha

And some other things you can cook with Cape Gooseberry

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