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.

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.

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.

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.

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Nellikai Chutney Recipe

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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.

Total Time: 7m
Yield: 1 cup 1x

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

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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.