Indian Gooseberry or Amla is a fruit and it plays a very important role in Indian cooking and in Ayurveda medicine for thousands of years.
Gooseberry is called Nellikai in Kannada, Tamil and Malayalam, Usinikai in Telugu, Karouda in Hindi, Dhatrik in Marati.
One of the Hindu Myths states that when there was a fight between Gods and Rakshasa for Amruth, a drop fell on the earth and that has grown as Gooseberry tree. Gooseberry is the gift from the nature that it has a power to cure many diseases
Gooseberry (Nellikai), known as Amla is the healthiest fruit, due to its high nutrient content. It is rich source of antioxitants, iron, Vitamin A and Vitamin C, Fiber, Potassium, magnesium, calcium etc. It improves eye health, improvers hair growth, skin and anemia. It also helps to lower the blood cholesterol level. Gooseberry is very good for diabetes since it increases production of Insulin hormons. It also help to slow down the process of ageing. Goose berry cures every disease and is also good in extending the longevity of life.
Gooseberry is used in pickles, in various dishes and its eaten raw also. It is also used for making jam (Morabba).
Here is a recipe of gooseberry tokku ( a kind of longlasting chutney) and it can be eaten with snacks or/with main course. Use it like a side dish.
Salt : 1/2 Cup ( 6 to 8 spoons
Methi seeds :1/4 spoon
Mustards Seeds : 3 to 4 Table spoons
Ingh : 1/2 Tea spoon
Oil : 2 Table spoons.
Chiily powder : 3 to 4 Table spoons
Lemon : 2 to 3
2. Steam gooseberries in a pressure cooker for 4 to 5 minutes. Powder Mustard seeds and keep it aside.
3. Now cut the steamed gooseberry and remove the seed from inside.
4. Dry grind de-seeded gooseberries.
5. Keep a pan on the fire. Add oil and put methi seeds and ingh
6. Add dry ground Gooseberry. Stir for some time (2 to 3 minutes)
7. Add salt and keep stirring. When it turns little thick add dry ground mustard seeds.
8. Add chilly powder and stir until it leaves the pan..
9. Do not stop stirring. Put one more spoon of oil and mix it again
10. When it starts leaving the pan add lemon juice. Stir for 2 more minutes.
11..Now shift the mixture to another bowl and leave it for cooling.
12. Store in a glass bottle when it is cooled and you can use it as chutney and as pickle with curd rice.
Time 40 Minutes
Shelf time : 3 to 4 months.
Gooseberry Morabba with Jaggery :
Cook gooseberry the same way as above and stir with jaggery till it thickens. No need to add any oil or ghee. Add a spoon of lemon juice at the end. You can add little pepper powder if you like.
Gooseberry is called Nellikai in Kannada, Tamil and Malayalam, Usinikai in Telugu, Karouda in Hindi, Dhatrik in Marati.
One of the Hindu Myths states that when there was a fight between Gods and Rakshasa for Amruth, a drop fell on the earth and that has grown as Gooseberry tree. Gooseberry is the gift from the nature that it has a power to cure many diseases
Gooseberry (Nellikai), known as Amla is the healthiest fruit, due to its high nutrient content. It is rich source of antioxitants, iron, Vitamin A and Vitamin C, Fiber, Potassium, magnesium, calcium etc. It improves eye health, improvers hair growth, skin and anemia. It also helps to lower the blood cholesterol level. Gooseberry is very good for diabetes since it increases production of Insulin hormons. It also help to slow down the process of ageing. Goose berry cures every disease and is also good in extending the longevity of life.
Gooseberry is used in pickles, in various dishes and its eaten raw also. It is also used for making jam (Morabba).
Here is a recipe of gooseberry tokku ( a kind of longlasting chutney) and it can be eaten with snacks or/with main course. Use it like a side dish.
Things needed :
Gooseberry : 1 KgSalt : 1/2 Cup ( 6 to 8 spoons
Methi seeds :1/4 spoon
Mustards Seeds : 3 to 4 Table spoons
Ingh : 1/2 Tea spoon
Oil : 2 Table spoons.
Chiily powder : 3 to 4 Table spoons
Lemon : 2 to 3
Method:
1. Wash and dry gooseberries.2. Steam gooseberries in a pressure cooker for 4 to 5 minutes. Powder Mustard seeds and keep it aside.
3. Now cut the steamed gooseberry and remove the seed from inside.
4. Dry grind de-seeded gooseberries.
5. Keep a pan on the fire. Add oil and put methi seeds and ingh
6. Add dry ground Gooseberry. Stir for some time (2 to 3 minutes)
7. Add salt and keep stirring. When it turns little thick add dry ground mustard seeds.
8. Add chilly powder and stir until it leaves the pan..
9. Do not stop stirring. Put one more spoon of oil and mix it again
10. When it starts leaving the pan add lemon juice. Stir for 2 more minutes.
11..Now shift the mixture to another bowl and leave it for cooling.
12. Store in a glass bottle when it is cooled and you can use it as chutney and as pickle with curd rice.
Note :
You can add more oil and chilly powder if you like. You can also dry roast mustard seeds and powder it. This taste different and nice. While using salt you should be careful. Do not add more. Adding lemon juice helps the Gooseberry chutney to get a good taste and that will not be spoiled even if you keep it out for 2 weeks. Keeping the Gooseberry Tokku can be used for a long time if it is kept in the fridge. You can also use this chutney and prepare spicy Gooseberry Rice.Time 40 Minutes
Shelf time : 3 to 4 months.
Gooseberry Morabba with Jaggery :
Cook gooseberry the same way as above and stir with jaggery till it thickens. No need to add any oil or ghee. Add a spoon of lemon juice at the end. You can add little pepper powder if you like.
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