Gooseberry chutney/ Avale Gojju

Being a rich source of Vitamin C and also really good for digestion, for the hair and eyes along with numerous other health benefits, Gooseberries are a must include food in the diet. Ever since I got this recipe of chutney, I have been making it regularly as an accompaniment to our dosas.

Do you know that Vitamin C is essential for absorption of Iron in the body? Ever since we have come to know this, we try to include it in our diet daily and have seen improvement in our health. The simplest form being lemon juice or fresh oranges.

Gooseberries are available in dried candies or pickles and I love both of them. But when I get fresh ones, this chutney is the best bet as it is easy to make and is super delicious.

Here’s sharing the recipe. Happy and healthy cooking!

RECIPE:

Adapted from: The Konkani Saraswat Cookbook by Asha Satish Philar

Ingredients:

6 to 8 Gooseberries/Amla / Avalo (in Konkani)

1/2 Cup Coconut (freshly grated/desiccated)

3 Green chillies

1/4 tsp Hing powder/ Asafoetida

Salt to taste

Step by Step recipe:

1. Wash the gooseberries well and boil in little water for two minutes till the colour changes.

2. Drain water and keep aside to cool.

3. Deseed and cut into pieces.

4. Grind these pieces along with coconut, green chillies, hing and salt with little water as required to a smooth paste.

5. Remove into a bowl and serve with dosa, idli or rice.

Notes:

* This chutney lasts well for two days if refrigerated and handled well even though it’s best consumed when freshly prepared.

* You can even decrease the number of gooseberries that goes in the chutney depending on the availability.

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