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Gooseberry Coconut Chutney

18 Mar

Usirikaya Kobbari Pachadi.

Gooseberry / Amla is briefly boiled in water to soften. They are then chopped up and ground into paste with coconut and green chiles. Oil is tempered with spices and the gooseberry paste is briefly fried. Serve gooseberry coconut chutney with steamed rice and dollop of ghee.
Makes: around a Cup of Gooseberry Coconut Chutney.


Gooseberry / Amla 3 – 4
Fresh Coconut (Grated) 1/2 Cup
Green Chiles 1 – 2
Turmeric Powder a Pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Bring to boil a cup of water, add gooseberry.
Boil till gooseberry softens. Remove alma from heat.
Once warm enough to handle, chop the gooseberry into pieces discarding the seeds.
Grind gooseberry, coconut, green chiles and salt into fine mixture without adding any water.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ground gooseberry coconut mixture and turmeric.
Stir fry for few seconds and remove from heat.
Serve gooseberry coconut chutney with steamed rice and dollop of ghee.
Notes: Make sure not to overfry the gooseberry coconut chutney.

Suggestions: If using fresh gooseberry instead of frozen ones, you might have to boil for a longer time.
Variations: You can check other gooseberry recipes here.
Other Names: Gooseberry Coconut Chutney, Usirikaya Kobbari Pachadi.