Recipe for Tamil style Nellikai Chutney / Gooseberry Chutney made with Indian gooseberry, fresh coconut and spices. A very healthy chutney that can be served with idli and dosa.
Nellikai / Indian gooseberries are a power house of vitamin C. This is a classic chutney that tastes so good and perfect for serving with idli and dosai for morning breakfast. All the ingredients listed in the chutney is ground raw and a simple tempering is added to the chutney. It takes no more than five minutes to make this chutney. Do try it at home.
Here is how to make Nellikai chutney Here is all the ingredients you will want for grinding the chutney. Everything is ground raw. The little turmeric helps with the color and is also super healthy.
The nellikai / gooseberry has a seed that needs to be removed else the chutney tends to become very bitter.
The seeds can be hard to remove. Just run a knife around the seed to separate the flesh from the seed.
Here is how it will look once its deseeded. I have used around two big gooseberry for making the chutney. You can adjust the number of gooseberries according to your taste. If you are making this chutney for the first time, stick to just two berries.
Add all the ingredients in a heavy duty Indian mixie.
First, grind without adding any water to a coarse paste.
Add quarter cup of water and grind again.
The chutney should be nice and thick. Remove the chutney from the mixie and set aside on a bowl.
Now lets temper the chutney Take a small kadai / pan and add in a teaspoon of Indian sesame oil. When the oil is hot add in the split urad dal, mustard seeds, curry leaves and dried red chilli. Let the mustard seeds crackle and the lentils brown. Add in the tempering to the chutney.
Nellikai Chutney / Indian Gooseberry chutney is ready. Serve with idli or dosai.
Ingredients for the Nellikai Chutney
2 Indian nellikai / gooseberry
1/2 cup fresh coconut
2 green chillies
a pinch of asafoetida
1 teaspoon jaggery
1/2 teaspoon salt
1/2 teaspoon turmeric
Ingredients for tempering the Nellikai Chutney
1 teaspoon Indian sesame oil
1/4 teaspoon mustard seeds
1/4 teaspoon urad dal
1 dried red chilli
1 sprig curry leaves
The nellikai / gooseberry has a seed that needs to be removed else the chutney tends to become very bitter. The seeds can be hard to remove. Just run a knife around the seed to separate the flesh from the seed.
Add all the ingredients in a heavy duty Indian mixie. First, grind without adding any water to a coarse paste. Add quarter cup of water and grind again. The chutney should be nice and thick. Remove the chutney from the mixie and set aside on a bowl.
Now lets temper the chutney. Take a small kadai / pan and add in a teaspoon of Indian sesame oil. When the oil is hot add in the split urad dal, mustard seeds, curry leaves and dried red chilli. Let the mustard seeds crackle and the lentils brown. Add in the tempering to the chutney.
Nellikai Chutney / Indian Gooseberry chutney is ready. Serve with idli or dosai.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 2m
Ingredients for the Nellikai Chutney
2 Indian nellikai / gooseberry
1/2 cup fresh coconut
2 green chillies
a pinch of asafoetida
1 teaspoon jaggery
1/2 teaspoon salt
1/2 teaspoon turmeric
Ingredients for tempering the Nellikai Chutney
1 teaspoon Indian sesame oil
1/4 teaspoon mustard seeds
1/4 teaspoon urad dal
1 dried red chilli
1 sprig curry leaves
The nellikai / gooseberry has a seed that needs to be removed else the chutney tends to become very bitter. The seeds can be hard to remove. Just run a knife around the seed to separate the flesh from the seed.
Add all the ingredients in a heavy duty Indian mixie. First, grind without adding any water to a coarse paste. Add quarter cup of water and grind again. The chutney should be nice and thick. Remove the chutney from the mixie and set aside on a bowl.
Now lets temper the chutney. Take a small kadai / pan and add in a teaspoon of Indian sesame oil. When the oil is hot add in the split urad dal, mustard seeds, curry leaves and dried red chilli. Let the mustard seeds crackle and the lentils brown. Add in the tempering to the chutney.
Nellikai Chutney / Indian Gooseberry chutney is ready. Serve with idli or dosai.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 2m
Find it online : https://www.kannammacooks.com/nellikai-chutney-recipe/
Recipe for Vazhakkai Nuggets – Raw Banana / Plantain Nuggets made with boiled and grated plantains, veggies and spices. They are air fried and makes for a very healthy snack. They are fantastic as starters for a party. Recipe with step by step pictures and video.
Here are some of the products that I recommend for making these Nuggets Kitchen King Masala (I like this brand and use it in my cooking) The two models of air fryer that I recommend: Philips Air Fryer Havells Air Fryer
Here is the video of how to make Air Fried Vazhakkai Nuggets – Raw Banana / Plantain Nuggets
Here is how to make Air Fried Vazhakkai Nuggets – Raw Banana / Plantain Nuggets Halve the potatoes and raw bananas. Add it to a Pressure cooker. Pressure cook for 5 minutes / 4 whistles. Let the pressure settle. Open the cooker and set aside.
Peel the skin of the vazhakkai and potatoes. Grate them. Set aside.
Heat oil in a pan and add in the fennel seeds, curry leaves and finely chopped garlic. Sauté for a minute.
Add in the onions and sauté till the onions are soft. Add in the finely chopped green chillies and red chilli flakes.
Add in the turmeric powder and sauté for a minute.
Add in the tomatoes. Add in the salt and the sugar. Sauté till the tomatoes are soft and mushy.
Add in the Kitchen King Masala (I like this brand and use it in my cooking). Add in the black pepper powder and cook for a few seconds.
Remove the pan from heat and add the mixture to the grated veggies. Add in the coconut, ginger, mint leaves and lime juice. Mix well to combine.
Wet your hands in water and form nuggets . Wet hands will not stick to the dough. At any point if the dough is becoming sticky, wash your hands and start again. You will be able to shape the nuggets well and it will hold on to its shape.
The nuggets are shaped and ready. At this stage, you can freeze these nuggets for future use. Just thaw them and use as required.
Air fry the nuggets at 200 Celsius / 400 Fahrenheit for 15 minutes. Serve them hot!!! Note: You can coat / sprinkle the nuggets with little oil before frying but I just fry them without the oil coat and it comes out just fine.
Boiling veggies for Nuggets
2 raw banana / plantain 3 medium sized potatoes 1 cup water
Other Ingredients
1 tablespoon Indian sesame oil 1 teaspoon fennel seeds 1 sprig curry leaves, finely chopped 4 cloves garlic, finely chopped 1 cup onions, finely chopped 2 green chillies, finely chopped 1 teaspoon red chilli flakes 1/2 teaspoon turmeric powder 2 tomatoes, finely chopped 1 teaspoon salt 1/2 teaspoon sugar 1 teaspoon kitchen king masala 1/4 teaspoon black pepper powder 1/4 cup fresh shredded coconut 1/4 cup mint leaves, chopped 1 teaspoon ginger, minced 1 tablespoon lime juice
Halve the potatoes and raw bananas. Add it to a Pressure cooker. Pressure cook for 5 minutes / 4 whistles. Let the pressure settle. Open the cooker and set aside. Peel the skin of the vazhakkai and potatoes. Grate them. Set aside.
Heat oil in a pan and add in the fennel seeds, curry leaves and finely chopped garlic. Sauté for a minute. Add in the onions and sauté till the onions are soft. Add in the finely chopped green chillies and red chilli flakes. Add in the turmeric powder and sauté for a minute. Add in the tomatoes. Add in the salt and the sugar. Sauté till the tomatoes are soft and mushy. Add in the Kitchen King Masala (I like this brand and use it in my cooking). Add in the black pepper powder and cook for a few seconds.
Remove the pan from heat and add the mixture to the grated veggies. Add in the coconut, ginger, mint leaves and lime juice. Mix well to combine.
Wet your hands in water and form nuggets. Wet hands will not stick to the dough. At any point if the dough is becoming sticky, wash your hands and start again. You will be able to shape the nuggets well and it will hold on to its shape.
Air fry the nuggets at 200 Celsius / 400 Fahrenheit for 15 minutes. Serve them hot!!!
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
