Thursday, December 9, 2021



This is the season for gooseberries which are called Nellikai in Kannada. These are called Amla in Hindi and Avalo in my mother tongue, Konkani. 

Traditionally, gooseberries have been valued in Indian cooking. This article explains the numerous benefits gooseberries have for our health.

Elsewhere in this blog, you will find recipes for dishes made with gooseberries, such as:-

Since I had recently made Nellikai Saaru, I had some more gooseberries at home. I then decided to make Nellikai Chutney from our Karnataka cuisine. This is a dry chutney that goes well with rice or idli-dosas. I had learnt this long ago from one of our neighbors who is from Tumkur. 

We had this with our breakfast dosas and the chutney tasted very yummy! 

I am sure you will enjoy this Nellikai Chutney when you try it out. 


  • Nellikai (Gooseberries), large-sized, 5
  • Mustard Seeds, 1 tsp
  • Methi (Fenugreek) Seeds, 8-10
  • Urad Dal (Black Gram Dal), 1 tsp
  • Curry Leaves, a sprig
  • Byadgi Red Chillies, 4
  • Green Chilli, slit, 1
  • Turmeric Powder, 1/2 tsp
  • Coriander Leaves, a handful 
  • Salt, to taste
  • Oil, 2 tbsp

Wash the gooseberries and chop them, discarding the seeds
Wash the coriander leaves and remove them from the stems and pat them dry 
In a kadhai, heat oil and on medium heat add the mustard seeds
When they splutter add methi seeds, urad dal and curry leaves  and sauté till the dal changes colour
To this add the Byadgi Red Chillies and green chilli and sauté 
Next add the chopped gooseberries and turmeric powder and mix well
Saute for 2-3 minutes till the gooseberries get done. Take care not to overcook them.
Switch off the gas and add the coriander leaves 
Remove all these roasted ingredients to a plate and allow it to cool
Once they are adequately cooled, transfer to a small mixer jar
Add salt as required
Grind in pulse mode, without adding any water, to make a coarse chutney 
Transfer to serving bowl
Serve the Nellikai Chutney with idli, dosa or rice.

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