Amla Beet Chutney

PREPARATION

1. In a pan, bring 500 milliliters water to a boil. Add 290 grams gooseberries, cover, and boil for 12–15 minutes.
2. Remove from heat and let it cool for 5 - 7 minutes.
3. Once cooled, remove the seeds from the gooseberries and cut them into pieces. Transfer to a bowl.
4. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds and  teaspoon cumin seeds. Stir until aromatic.
5. Add 1 tablespoon ginger and 1 tablespoon curry leaves. Sauté for 1 minute.
6. Add 60 grams grated beetroot and sauté for another 1 minute.
7. Then add the boiled gooseberries and mix thoroughly.
8. Add 1 teaspoon red chili, 1 teaspoon salt, and 1 tablespoon jaggery. Stir for 1 - 2 minutes.
9. Pour in 100 milliliters reserved gooseberry water and cook for 5 - 8 minutes.
10. Remove from heat and let it cool for 15 - 20 minutes.
11. Serve or store in an airtight container in the refrigerator for up to 1 month.