A chutney prepared using Indian Gooseberries, which can be stored for a long time.
Cuisine: Karnataka
Ingredients:
30 Indian Gooseberries
3/4 Cup Salt
2 tsp Oil
1tsp Asafoetida
4tsp Fenugreek Seeds
20 Green Chilies
To Serve:
½ Cup Thokku
¼ Cup Coconut, Grated or ½ Cup Curds/Yoghurt
For the Seasoning:
2tsp Oil
1tsp Mustard Seeds
½ tsp Turmeric Powder
Method:
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.
To Serve:
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.