This is absolutely a drooling amchi kodial chutney. When we get gooseberry in plenty it has become a habit of the G.S.B.s to brine and use it during off-season. This chutney tastes heavenly with rice.
- Brined Gooseberry – 3 big size.
- Coconut gratings – 1 cup.
- Roasted red Chillies – 4
- Tamarind – small chickpea size.
- Peeled Garlic cloves – 6
- Salt to taste.
- Wash and remove the seeds of the brined Gooseberry
- Grind it with coconut gratings, red chillies, tamarind, garlic and salt adding very, very little water to a fine paste.
- Care must be taken while adding salt, since gooseberry is already salty.
- Transfer it to a serving bowl.
Serve this chutney with hot rice as a side dish.
For dry (Sukki) chutney traditionally no seasoning is done.