Finely grate gooseberry with fine grater.
Transfer in pan, cook on low flame till some water is dried up.
Add sugar and increase the flame to medium.
Keep stirring and scratch the edges. Cook till the water is dried up. Don’t make it too dry. Leave the little moisture, it will dry further after coming down to room temperature.
Take taste test, if required add some more sugar.
Store in jar. Can keep stored at room temperature for 7 days and in fridge for 1 month.
Enjoy it with parantha or chapati as chutney, enjoy with snacks, use as spread or use as Jam.
1. I used anodized utensil (it looks non-stick, but it’s not) for shiny, crystal colour. If you will cook in aluminium or other metal other than iron utensil this colour will not come.
2. Don’t cook for more than a minute in step 2 or you will end up having very hard chutney.
3. Step 2 should be done only on low flame.
1. Wash and grate gooseberry with thin grater.
2. Cook on low flame for just 1 minute. Don’t do on high flame.
3. After one minute. Make sure not to overdo this process or it make your chutney hard.
4. Add sugar.
5. Cook on medium flame till it combines and dry up. Don’t dry up completely. Leave little moist.
6. It’s done.
7. Can be stored for 1 month in fridge and without fridge for 7 days.