A chutney prepared using Indian Gooseberries, which can be stored for a long time.
30 Indian Gooseberries
3/4 Cup Salt
2 tsp Oil
4tsp Fenugreek Seeds
20 Green Chilies
½ Cup Thokku
¼ Cup Coconut, Grated or ½ Cup Curds/Yoghurt
For the Seasoning:
1tsp Mustard Seeds
½ tsp Turmeric Powder
Heat 1tsp Oil and fry Fenugreek Seeds and powder it. Clean and coarsely pound the Gooseberries. Remove the seeds. Mix the Gooseberries and the other ingredients and grind to a paste. Store it in airtight containers.
Mix thokku and Coconut in a bowl. Heat Oil and add Mustard Seeds, when they splutter add Turmeric Powder. Pour this over the Bettadanellikayi Thokku and mix well. Serve with Rice.
Variation to Serve:
Instead of Coconut, add Curds to the thokku and mix well. Add the seasoning and mix well.