Dhabbakaya Chatni

1.Heat oil in a pan over medium heat.

2.Add mustard seeds and cumin seeds. Let them splutter.

3.Add chopped onions, green chilies, minced garlic, and grated ginger. Saute until onions turn translucent.

4.Add chopped Dhabbakaya (Indian gooseberries) and mix well.

5.Add turmeric powder, red chili powder, and salt. Mix again.

6.Cover the pan and cook the chutney on low heat for 10-15 minutes, stirring occasionally.

7.Add jaggery (or sugar) and mix well. Cook for another 5 minutes until the chutney thickens.

8.Remove from heat and let the chutney cool down.

9.Transfer the chutney to a jar and refrigerate for a few hours before serving.