Indian Gooseberry Chutney


by: Swapna's Cuisine

A simple tongue tickling side dish of Kerala best served with rice.


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serves: 3

-1 cup Grated coconut

3 Indian Gooseberries –2 to deseeded and chopped (+ / - according to the sourness)

4-5 Birds eye chillies – (OR can use 3-4 Green chillies or Dry Red chillies)

2-3 Shallots –

1/2 inch Ginger – piece

2-3 leaves Curry –

Salt to taste

Nutrition Facts
Indian Gooseberry Chutney

Servings Per Recipe: 3

Amount per Serving

Calories: 152

  • Total Fat: 9.7 g
  •     Saturated Fat: 8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 14.6 mg
  • Total Carbs: 16.7 g
  •     Dietary Fiber: 5.4 g
  •     Sugars: 5.7 g
  • Protein: 2.9 g

how is this calculated?

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1.  Coarsely grind together all ingredients except curry leaves in the small jar of the mixie without adding water.

2.  Add curry leaves and pulse for few seconds till all the ingredients are mixed together.

3.  Shape it into a ball and serve with rice or rice gruel or sandwich between bread slices as a quick evening snack.

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