August 20, 2017


Gooseberries - 500 gms
Seedless dates -100 gms
Raisins - 50 gms
Red chillies- 5
Red chilli powder  -1 tsp
Cumin seeds - 1 tsp
Bay leaves -2
Cinnamon powder - 1 tsp
Jaggery - 70 gms
Oil- 1 tbsp
Pinch of salt


  • Cut the gooseberries into halves. Heat the oil in a kadai and add the red chillies, bay leaves and cumin seeds and allow to splutter.
  • Lower the heat and add the gooseberries and the dates and cook for 2-3 minutes.
  • Add 2 cups  of water and the rest of the ingredients and cook the chutney over a low flame till the gooseberries are cooked and soft and the chutney is thickened.

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