Chunky Gooseberry Mango Chutney
August 9, 2014

Gooseberries are small round sweet-tart fruit which grows wild in Goa. Many childhood memories are linked to this fruit, especially for those who have grown up in Goa. Here is my way to preserve this rare Goan delicacy, along with the Goan king of fruits, mango.

Cuisine Goan
Serves 10
Method Slow-cook
Difficulty Hard
Cook Time 45  minutes
  • Cuisine Goan
  • Serves 10
  • Method Slow-cook
  • Difficulty Hard
  • Cook Time 45  minutes
large semi ripe mango finely diced
1.5   cup
1.5   cup
inches of ginger
red chili flakes
1.5   teaspoon
1   teaspoon
1   pinch
1   pinch
3   tablespoon
lemon juice
3   tablespoon

1. Gooseberries are small berries that grow within a husk. They are a very rare find and are in season for a very short time. This is a great way to save and relish this fruit for at least 2 months. Remove the husk off the gooseberries. Wash thoroughly and set aside.

2. Peel and dice into small pieces the semi ripe mango. In a pan heat oil and add a pinch of asafetida once hot.

3. Next add in the ginger and chili flakes and saute for a minute. Add in the mangoes.

4. Also add in the gooseberries along with sugar and lemon juice. I used raw brown sugar, you could use jaggery or granulated white sugar as well. Stir and let it come to a simmer on a low flame.

5. Add in a pinch of salt to bring out the flavors. Stir occasionally. Cook till most of the liquid evaporates. Cool and preserve in a air tight container. You can use this up to 2 months if refrigerated. You can enjoy this chutney with bread/ roti, as a glaze for grilled fish or chicken, or also as a salad dressing.