Gooseberry Chutney

Gooseberry chutney (nellikka chammanthi)

Gooseberry is full of vitamin C and is the main ingredient of many ayurvedic preparations like the Chyavanaprasha or amla hair oil. Its sour sweaty taste is best suited for preparations like chutney, achar, light drinks and the like. Gooseberry chutney can be made with both green gooseberries and cooked gooseberries. It is a bit difficult to take the seeds out of uncooked gooseberry and grinding it. But the taste is better with uncooked gooseberry chutney.

Ingredients

Gooseberry	100 gm
Green chillies	5 Nos
Coconut scrapped	200 gm
Curry leaves (chopped)	1 spring
Ginger (chopped)	½ tsp
Coriander leaves	½ tsp
Garlic (chopped)	3 cloves

Preparation

Remove the seeds from goose berries and cut into small pieces. (You may cook the whole gooseberries in some water so that they may become tender and it will be easy to remove the seeds from them.) Grind the gooseberries in a mixer grinder. Add all the remaining ingredients and grind to a medium consistency.