Tuesday, July 5, 2016

Gooseberry Thokku - Spicy Gooseberry Chutney

Happy Fourth of July! Folks. I have been struggling to get into some sort of rhythm in making blog posts this summer. With family visiting we have been cooking pretty much every meal which is 3 times more cooking than I normally do which also means I have abdicated my responsibility in the kitchen.

Without further ado I will move on to the recipe,

The couple of gooseberry plants in our backyard bear a lot of fruit. Unlike the Indian gooseberries these are berries that grow on bushes. Pictures here. I usually make jelly or jam with them. This time wanted to try making some spicy thokku/spread instead. They were delicious and the bright color made it look really good as well. Very simple to make.

Wash and stem the gooseberries and cook them in a wide mouthed pan till the berries disintegrate. Mash the berries with a back of the laddle and add sesame oil and let them continue to cook. Add salt.
As the gooseberries continue to cook in the oil they will start to swirl away from the edges of the pan. Add in the powdered mustard and fenugreek seeds powder, jaggery and finally the chili powder.
Mix the spices well into the gooseberry mixture. The whole mixture will from a mass in the center of the pan and the oil will start leaking around the edges. This is the sign that the pickle is ready. Turn off the heat.

Perfect as spread on bagels, toast and to mix with rice.

Gooseberry Thooku - Spicy Gooseberry Chutney
Preparation Time: 15 minutes
Cooking Time:45 minutes
  1. 4-5 cup of gooseberries
  2. 1 cup of sesame oil
  3. 2 tbsp of red chili powder (or adjust based on the heat)
  4. salt to taste
  5. To Powder
  6. 1/2 tsp of mustard seeds
  7. 1/4 tsp of mustard seeds
  8. 1/2 tsp of methi seeds
  9. 1/4 tsp of asfoetida
  10. 1/2 tbsp of jaggery

  1. In a sauce pan or a wide mouthed pan, add the gooseberries and let them cook for about 10-12 minutes till they disintegrate and fall apart. (If needed sprinkle a few drops of water along with the berries if they look like they are sticking to the bottom of the pan, otherwise not required).
  2. Meanwhile heat a small sauce pan and roast the mustard seeds first for a minute or so till it starts to turn color, set aside. Now roast the fenugreek seeds till they just start to get some color followed by the asfoetida. Cool and make a fine powder. Set aside.
  3. Mash the cooked berries with the back of a laddle and set aside. *see Note.
  4. Now in a wide mouthed pan add half of the oil and when hot add the mustard seeds and when they pop add the cooked and mashed gooseberries. Let it cook for about 8-10 minutes. Add salt and continue to cook for another 8-10 minutes.
  5. Once you see oil leaching from the sides and the mixture not sticking to the sides of the pan add in the powdered mustard - fenugreek- asfoetida powder and mix it in.
  6. Add grated jaggery and mix it into the gooseberry.
  7. Add the rest of the oil and the chili powder and cook for another 8-10 minutes. By now the oil will pool to the sides and the mass will be in the center of the pan. Turn off the heat.
  8. Cool the mixture completely and add them to sterilized jars. How to sterilize? *see Note
  9. *Note:Gooseberries have tiny seeds. If you do not want to feel them in the thokku,
    send the cooked mashed berries through a strainer.
  10. I do not follow the long sterilization process instead a quick and easy way. Take a clean, washed and completely dried glass bottle and microwave for 45 seconds to a minute.

The pickle will stay outside for 2 weeks. If refrigerated it can last upto 2 months.

Like what you are reading? Subscribe!

No comments:

Post a Comment

Thanks for stopping by. Appreciate you taking the time.
Comments embedded with links, spam and in poor taste will not be published.