Cape Gooseberry or rasbhari chutney is a delicious chutney with a hint of sourness and a touch of sweetness which tastes amazing with paranthas, dosas or just about anything 🙂
Cape Gooseberry aka rasbhari is perfect for chutneys and quick pickles. Slightly sour, slightly sweet, a lot like the tomato one. It works very well with chunky as well ground chutneys. This rasbhari chutney is delicious, really!
This rasbhari 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 the rasbhari. Make this before the rasbhari goes out of season!
Rasbhari is really good for the health. It is known to control diabetes and is anti-inflammatory. It is really soothing to the stomach and is known to control hypertension. Since it is very rich in Vitamin A, it is known to strengthen bones and boost the overall immunity of the body. Rasbhari is used across India is so many different ways.
I have made this awesome cape gooseberry sauce to go with some herb crusted fish and used cape gooseberry to make some amazing salad with corn. It is so versatile and pretty much adapts itself to whichever recipe it is used in!
The one big thing about living in India for me is the variety of accompaniments we have in our cuisine, in addition to the main course. So many types of chutneys and sauces, that even if we make one a day, we will take so many years to try all of them! And the tastes are so different. Sweet, sour, spicy, hot, bitter! Combining really diverse ingredients to create a completely new taste and you have a new chutney in hand! And most of these chutneys taste yum with dosas and paranthas and anything you want! Add it to some bhelpuri or just use it as a dip, spread it on sandwiches or put it inside a chila!
Cape Gooseberry or Rasbhari Chutney
- 2 cups cape gooseberry
- 1 tsp ginger Grated
- curry leaves handul
- 1 tsp chilli Powder
- 1 red chilli Dry
- Heat oil in a heavy bottom pan or kadhai. Once the oil is hot, add panch phoran seeds, dry red chilli and curry leaves. Saute for 2 minutes.
- Add the cape gooseberry chopped into two and saute in high for 2 mins. Add grated ginger, salt and chilli powder and a little water (2 spoons or so).
- Cook till the cape gooseberry has become soft but not mushy.
- Serve with hot parantha or dosa. My personal favourite is to eat it with ajwain and namak ka parantha!
Joy Tattam says
Panch phoran isn’t listed in the ingredients. How much should be added? I took a guess at 1 tsp.