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Cape Gooseberry or Rasbhari Chutney

Cape Gooseberry aka 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 rasbhari!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course condiments, Main Course
Cuisine Indian
Servings 4 helping


  • 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!


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