Usirikkaya Pachadi/Indian Gooseberry Chutney

Usirikkaya pachadi

Usirikaya pachadi/Indian gooseberry chutney is a frequently prepared chutney in Telugu homes when gooseberries are in season. This is one of the best methods to consume gooseberries. Gooseberries are very rich in Vitamin C which helps to boost our immunity. It’s adviced to include gooseberries in our regular menu in any form due to its enormous health benefits. Here I present delicious usirikkaya pachadi to relish with hot steamed rice dolloped with ghee. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Chutneys

Cuisine: Andhra, India

Servings: 4-6

Ingredients:

Indian Gooseberries/Usirikkaya: 7-10 nos.

Oil: 1 tbsp 

Coriander seeds: 1 tsp

Cumin seeds: 1 tsp 

Black gram: 1 tsp

Bengal gram: 1 tsp

Fenugreek seeds: Few

Red chillies: 7-10 nos.

Green chillies: 3/4 nos.

Salt: As required 

Turmeric: A pinch 

Tempering: 

Oil: 2 tsp 

Mustard: 1 tsp 

Split black gram with husk: 1 tsp

Asafoetida: Generous pinch 

Method of preparation:

🌷. Take 7 nos. Of gooseberries and rinse well with water. Drain the excess water and completely dry them using a cloth.

🌷. Heat kadai and pour little oil. Roast Bengal gram, black gram, cumin, coriander seeds and fenugreek seeds. When they turn golden brown add red chillies and green chillies. Fry them for a minute and transfer onto a plate.

🌷. In the same kadai pour oil and add  gooseberries and fry them on low flame.

🌷. Fry them on low flame till they turn soft and cooked.

🌷. Transfer them onto a plate and allow them to cool down completely. Deseed them.

🌷. Grind roasted ingredients adding required amount of salt and turmeric.

🌷. Now add fried gooseberries. Just use pulse button couple times to grind chutney. This helps to get perfect texture for the chutney.

🌷. Transfer the gooseberries chutney into a serving bowl and pour the tempering. Serve with hot steamed rice. This chutney stays good for 5/7 days if refrigerated.

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