Daily Archives: February 8, 2022

Nellikkai Pudhina Thuvayal/ Gooseberry Mint Chutney (Gooseberry Chutney Series)

This thuvayal is a combination of coconut, green chillies, shallots, garlic, gooseberry and mint.

For this chutney, we fry onions, garlic and mint leaves. The fried ingredients are added to fresh coconut, green chilli and gooseberry.

Nellikkai Pudhina Thuvayal/ Gooseberry Mint Chutney

Ingredients (serves 4)

  • periya nellikkai/gooseberry (bigger variety) – 3 no.s chopped
  • thengai/coconut – 1/2 finely chopped/grated
  • pachchai milagai/green chillies- 6/7 as preferred
  • chinna vengayam/shallots- 5 no.s
  • poondu/garlic cloves – 6 no.s
  • pudhina/mint leaves- 1 cup
  • uppu/salt – to taste
  • yennai/oil – 1 tsp

Method of Preparation

  1. Clean the mint leaves well
  2. Peel garlic and shallots
  3. In a pan, take a tsp of oil and fry garlic and shallots, till shallots become opaque. This would take 1-2 minutes.
  4. Add the cleaned mint leaves and switch off the stove. Let the mint cook a bit in the hot pan. Frying of mint is not needed.
  5. In the blender jar, add grated coconut, green chillies and chopped gooseberries.
  6. Add the fried garlic, shallots and mint leaves
  7. Add salt and water and blend to a smooth paste
  8. This thuvayal too doesn’t need thaalippu or seasoning.

For a tangier dip, add gooseberries; adjust green chillies as per family preference.

Nellikkai Malli Thuvayal/ Gooseberry Coriander Chutney (Gooseberry Chutney Series)

The next thuvayal/chutney is a combination of – coconut, green chillies, coriander and ginger, with the goodness of gooseberry.

Like the previous coconut gooseberry chutney, this one is also a NO FRY dip. This easy to make Thuvayal, goes fresh into the blender and comes fresh to your plate.

Nellikkai Malli Thuvayal/ Gooseberry Coriander Chutney

Ingredients (serves 4)

  • periya nellikkai/gooseberry (bigger variety) – 3 no.s chopped
  • thengai/coconut – 1/2 finely chopped
  • pachchai milagai/green chillies- 6/7 as preferred
  • inji/ginger – 1/2 inch diced ginger
  • malli ilai/coriander leaves – a bunch (appr. 100gms)
  • uppu/salt – to taste

Method of Preparation

  1. Clean the coriander well
  2. Chop all ingredients for easy grinding in the blender
  3. Add salt and water and blend to a smooth paste
  4. This thuvayal too doesn’t need thaalippu or seasoning with oil and mustard seeds like other chutneys. Still if one prefers, go ahead. 
  5. One can even substitute the ginger with fresh garlic- That tastes awesome but don’t forget to brush your teeth or use a mouth freshener while talking to people.

For a tangier dip, add gooseberries; adjust green chillies as per family preference.