Monday, 23 January 2012


  • 1 kg usiri kayalu (goose berries)
  • 1/2 kg salt
  • 1 tsp turmeric powder
  • Seasoning:
  • 1/2 tsp fenugreek
  • 1 tsp mustard
  • 2 dry chilies
  • 4 green chilies
  • 2 tsp of oil
  • a pinch of asafetida
  1. Wash the goose berrrys and dry themin shade.Cut them into pieces and leave them in a ceramic jar for two days.
  2. On the third day remove the seeds and add salt,asafoetida,and turmeric powder.
  3. Allow it to marinate for two more days in the jar.
  4. On the third day,grind it to a fine paste and store it in a jar.
  5. It lasts for many years. Whenever need, take out the necessary quantity and season it. (Above seasoning is for 1/2 cup chutney).
  6. Heat oil in a small pan and add fenugreek and mustard.
  7. When mustard stops spluttering, add broken red chilies.and a pinch of hing.
  8. Remove from flame and add green chilies too.
  9. When cool, grind together to paste with the goose berry pulp.