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rasbhari chutney
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5 from 3 votes

Rasbhari Chutney

Rasbhari Chutney- a tangy delicious dip of Cape gooseberry
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Chutney /Dips, relish, Side Dish
Cuisine: North Indian Cuisine
Keyword: Cape gooseberry, chutney, rasbhari, relish
Servings: 5
Author: anjanaskc


  • 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.