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RASBHARI CHUTNEY  / CAPE GOOSEBERRY PICKLE

RASBHARI CHUTNEY  / CAPE GOOSEBERRY PICKLE

BY DISHA LAHORI

A tangy delicious dip of cape gooseberry

Incorporating them in your diet can give you these health benefits.

Store house of Vitamin C and antioxidantsCape gooseberries have abundant Vitamin C much more than lemons! Not only is Vitamin C good for your skin, but it also helps in boosting your immunity. It is said that it fulfills 18 percent of requirements of vitamin C, further helping in enhancing immunity. 

Rasbhari or cape Gooseberry is a seasonal fruit available in India. It is sweet and sour in taste. These rasbhari’s are best enjoyed with little salt and red chili powder.

This tangy tart fruit is usually eaten raw but can be used to make many recipes like jam , jelly, squash, ice cream, sauce, smoothies, fruit salad, compote, stir fry, desserts.

Here  I am sharing a simple and easy pickle / chutney/ launji recipe .

This chutney goes very well with rice, roti ,paratha or as a side with any thing.

INGREDIENTS

  • 15 Rasbhari/ Cape Gooseberry
  • 1 tsp Ghee
  • 1 black cardamom
  • Small piece of cinnamon
  • 1 bayleaf
  • 2 clove
  • 1 red chilli
  • 1 tsp red chilli pwdr
  • ¼ cup jaggery
  • Pinch of cardamom pwdr
  • 1/2  tsp Black salt/ Kala Namak
  • Pinch of  Salt
  • 1/4 cup Water

METHOD  [ Cook on low flame ]

Wash rasbhari and remove the husk attached to the fruit.

Chop it into 2- 3 slices and keep aside.

Heat ghee in a pan , add cinnamon + cardamom + clove+ bayleaf + red chilli and stir fry for few seconds .

Add the chopped berries and stir fry for a min .

Cover and cook for 2 mins . Stir inbetween .

Open and add the jaggery and mix well.

Cover and cook till the jaggery melts .

Once the jaggery melts , add ¼ cup water and mix well.

Cover the pan with a lid and simmer for 3 to 4  minutes or till the berry become soft and slight mushy.

Add the chilli pwdr + salt + black salt + cardamom and mix well.

*you can add some more water to adjust the consistency .

Cover and cook for a minute.

Don’t over cook . it should be of honey consistency else it will become very thick and sticky because of jaggery .

Off the flame .

Now remove from the flame and let it cool down completely

Store in a glass jar and serve when ever required.

Keep refrigerated for a long shelf life.

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