Gooseberry Chutney (Chatni Karonde Ki)
condiment, ethnic, indian, side dish
1/2 lb gooseberries
2 tablespoon green coriander; chopped
1 pinch white cumin seeds
1 fresh green chilli; chopped
1 sea salt; to taste
1/2 teaspoon red chilli powder
1 water; as needed
For best results buy Indian green "karondas" (gooseberries). The consistency of this exotic sour chutney is controlled by the use of water. It is very suitable for picnics and parties; otherwise serve as a side dish.
1. Wash, dry and halve the gooseberries; then remove their seeds.
2. Place them, together with the coriander (cilantro), cumin and green chilli into a mortar and crush with the pestle (or use the sil-batta and grind very coarsely).
3. Add salt and chilli powder, and pound a little more; then add water and blend, bringing the chutney to the desired consistency.
4. Chill before serving.
Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-17-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 4 servings