New Update
| Main ingredients | Cape gooseberries, Fennel seeds, Dried red chilli, Cinnamon, Roasted cumin powder, Turmeric powder, Dried ginger powder, Castor sugar, Salt |
| Cuisine | Indian |
| Course | Pickles Jams Chutneys |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups cape gooseberries, halved
- ½ teaspoon coarsely crushed fennel seeds (saunf)
- 1 dried red chilli, broken
- ½ inch cinnamon, broken
- ½ teaspoon roasted cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon dried ginger powder (soonth)
- 2-3 tablespoons castor sugar
- Salt to taste
Method
- Roast the cape gooseberries in a pan on medium heat, for 2-3 minutes, stirring continuously.
- Add 2 tablespoons water, mix and mash till pulpy. Add crushed fennel seeds, dried red chilli, cinnamon, roasted cumin powder and turmeric powder, mix well and cook for 2-3 minutes.
- Add dried ginger powder, mix and cook on medium heat for 3-4 minutes.
- Add castor sugar, mix well and cook for 1-2 minutes. Add salt and mix well.
- Discard the dried red chilli and cinnamon. Take the pan off the heat and allow to cool slightly.
- Transfer the mixture into a blender jar and blend to a fine paste. Transfer into a serving bowl and serve as an accompaniment with any snack your choice.
Advertisment
