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Nellikai Chutney Recipe

February 22, 2021 by Suguna Vinodh 2 Comments

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Nellikai Chutney1

Recipe for Tamil style Nellikai Chutney / Gooseberry Chutney made with Indian gooseberry, fresh coconut and spices. A very healthy chutney that can be served with idli and dosa.

Nellikai / Indian gooseberries are a power house of vitamin C. This is a classic chutney that tastes so good and perfect for serving with idli and dosai for morning breakfast. All the ingredients listed in the chutney is ground raw and a simple tempering is added to the chutney. It takes no more than five minutes to make this chutney. Do try it at home.

Here is how to make Nellikai chutney
Here is all the ingredients you will want for grinding the chutney. Everything is ground raw. The little turmeric helps with the color and is also super healthy.
Nellikai Chutney

The nellikai / gooseberry has a seed that needs to be removed else the chutney tends to become very bitter.
Nellikai Chutney10

The seeds can be hard to remove. Just run a knife around the seed to separate the flesh from the seed.
Nellikai Chutney9

Here is how it will look once its deseeded. I have used around two big gooseberry for making the chutney. You can adjust the number of gooseberries according to your taste. If you are making this chutney for the first time, stick to just two berries.
Nellikai Chutney8

Add all the ingredients in a heavy duty Indian mixie.
Nellikai Chutney7

First, grind without adding any water to a coarse paste.
Nellikai Chutney6

Add quarter cup of water and grind again.
Nellikai Chutney5

The chutney should be nice and thick. Remove the chutney from the mixie and set aside on a bowl.
Nellikai Chutney4

Now lets temper the chutney
Take a small kadai / pan and add in a teaspoon of Indian sesame oil. When the oil is hot add in the split urad dal, mustard seeds, curry leaves and dried red chilli. Let the mustard seeds crackle and the lentils brown. Add in the tempering to the chutney.
Nellikai Chutney3

Nellikai Chutney / Indian Gooseberry chutney is ready. Serve with idli or dosai.
Nellikai Chutney2

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Nellikai Chutney Recipe


★★★★★

5 from 1 reviews

  • Author: Suguna Vinodh
  • Prep Time: 5m
  • Cook Time: 2m
  • Total Time: 7m
  • Yield: 1 cup 1x
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Description

Recipe for Tamil style Nellikai Chutney / Gooseberry Chutney made with Indian gooseberry, fresh coconut and spices. A very healthy chutney that can be served with idli and dosa.


Ingredients

Scale

Ingredients for the Nellikai Chutney

2 Indian nellikai / gooseberry

1/2 cup fresh coconut

2 green chillies

a pinch of asafoetida

1 teaspoon jaggery

1/2 teaspoon salt

1/2 teaspoon turmeric

Ingredients for tempering the Nellikai Chutney

1 teaspoon Indian sesame oil

1/4 teaspoon mustard seeds

1/4 teaspoon urad dal

1 dried red chilli

1 sprig curry leaves


Instructions

The nellikai / gooseberry has a seed that needs to be removed else the chutney tends to become very bitter. The seeds can be hard to remove. Just run a knife around the seed to separate the flesh from the seed.

Add all the ingredients in a heavy duty Indian mixie. First, grind without adding any water to a coarse paste. Add quarter cup of water and grind again. The chutney should be nice and thick. Remove the chutney from the mixie and set aside on a bowl.

Now lets temper the chutney.
Take a small kadai / pan and add in a teaspoon of Indian sesame oil. When the oil is hot add in the split urad dal, mustard seeds, curry leaves and dried red chilli. Let the mustard seeds crackle and the lentils brown. Add in the tempering to the chutney.

Nellikai Chutney / Indian Gooseberry chutney is ready. Serve with idli or dosai.

Keywords: nellikai chutney

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Lizzie says

    February 22, 2021 at 10:36 pm

    Your passion is as tempring as your facial expression and recipe. Way to go. But why the name Kannamma!?

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 23, 2021 at 7:11 pm

      Thank you. They call me Kannamma at home.

      Reply

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HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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