Rasbhari Chutney- a tangy delicious dip of Cape gooseberry
- 32 Rasbhari/ Cape Gooseberry
- 2 tsp Ghee/ Clarified Butter
- 3/4 tsp Cumin Seed/ Jeera
- 1 tsp Chili Flakes
- 1/2 tsp Ginger/ Adrak grated
- 1 tsp Coriender powder/Dhaniya
- Turmeric powder/Haldi
- 2 tsp Sugar/Chini
- 1/4 tsp Black salt/ Kala Namak
- To Taste Salt
- 1/2 cup Water
Wash rasbhari and remove the husk attached to the fruit.
Chop it into 2-4 pieces and keep aside.
Heat ghee/ oil in a pan and then add cumin seeds.
When cumin start crackling add turmeric and the chopped rasbhari and saute for a minute.
Now add salt ,chili flakes,ginge and water and mix.
Cover the pan with a lid and simmer for 5 minutes or till the berry become soft and slight mushy. you can add some more water to adjust the consistency .
Now add sugar and cook for a minute.
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.