Beetroot-Gooseberry-Mint Chutney & Green Chilli Pickle

Winter is coming and bring the joy of fresh veggies, berries among other things. An abundance of greens means there is so much room for chutneys, instant pickles and other condiments. These are my two instance recipes which create perfect condiments to spice up your average meals and are easy to make. They can be easily stored in the fridge and last for a week or so. Remember to store the gooseberry chutney in an airtight glass/porcelain container as gooseberries are sour and are not recommended to be stored in plastic containers.

COOKING TIME: 20 minutes


For chutney:

  1. Gooseberry – 4
  2. Mint – 10 sprigs
  3. Chili – 2
  4. Beetroot – 1 small
  5. Fennel seeds – ½ teaspoon
  6. Salt
  7. Orange zest – 1

For the chilli pickle:

  1. Chickpea flour – 1/3 cup
  2. Chilies – 12-15
  3. Turmeric powder – ½ teaspoon
  4. Fennel seeds – 1 tablespoon
  5. Mustard seeds – 1 teaspoon
  6. Cumin seeds – 1 teaspoon
  7. Dry mango powder – 1 tablespoon
  8. Oil – 2 tablespoons
  9. Salt – to taste


For chutney:

  1. Dice the gooseberries and add them to a grinder.
  2. Peel the beetroot and roughly chop and add to the grinder along with the chillies.
  3. Grind for a minute until they turn into a smooth paste.
  4. Add mint leaves, fennel seeds and salt and mix again until it blends completely.
  5. Add zest of an orange and serve with flat bread or any meal.

For chilli pickle:

  1. Dry roast in the chickpea flour in a non-stick pan for 3-4 minutes to remove its raw texture.
  2. Wash and dry the chillies and dice them into small pieces.
  3. Add oil to a pan and allow it to heat.
  4. Add cumin and mustard seeds and allow them to crackle.
  5. Add fennel seeds and turmeric powder.
  6. Add the roasted chickpea powder and chillies.
  7. Add salt and dry mango powder.

Both the chutney and the pickle can be stored and consumed until a week.


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