Sun dried Nellikayi Chutney is a gooseberry chutney that can be stored for a long time and used when needed.
Time Required: 20 Minutes + drying time
10 – 12 Green Chilies
1/2 tsp Hing / Asafoedita
1 tsp Roasted Fenugreek Seeds Powder
Salt to taste
4 Dried Chut pieces
2tbsp Fresh grated Coconut
3tbsp Curds / Yogurt (Optional)
½ tsp Kadalebele / Bengal Gram
½ tsp Uddinabele / Split black Gram
½ tsp Mustard Seeds
Few Curry leaves
Cook Gooseberries and remove the seeds. Grind with Green Chilies, Hing, Fenugreek Seeds Powder, Ginger and Salt to a paste.
On a plate put a spoonful of this mixture and flatten it. Repeat for the rest of the mixture.
Sun dry them on both sides. Store the Chut pieces in airtight containers. This can be stored up to a year.
Soak 4 Chut pieces in water for an hour. Drain excess water. Grind it with Coconut. Remove to a serving bowl.
Heat Oil and add Kadalebele, Uddinabele and when they turn pink add Mustard Seeds and when they splutter add Curry leaves. Pour this over the Chut and mix well.
Serve with hot Rice and Ghee / Clarified butter.
You can also make fresh Gooseberry Chutney.