Here is another cape gooseberry post in tow of the cape gooseberry chutney. Both the recipes are simple and come together in minutes; the salsa even more so.

Some quick chopping and mixing, and voila! You have this delicious and lovely salsa ready to go with whatever you fancy. It goes great with grilled chicken or fish and with tacos.

I did not care to grab a packet of tortilla chips or crackers and went ahead with some store brought mini poppadum / papad that I had sitting in my fridge. They were as glorious paired with the poppadum as with the crackers, or dare I say, may be even better. And I have used tapioca pearl a.k.a sago or sabudana papad which are naturally gluten free.

You can swap the cape gooseberry with the any fruit of your choice. I love the vibrant colours of this salsa. They make it look so appealing and appetising! I am sure you would agree 🙂

225 gm Cape Gooseberry / Rasbhari

1 small Red Capsicum

1 Green Chili or Jalapeño, finely chopped

2 tbsp Pomegranate Arils

1 small Red Onion

1½ tbsp finely chopped Coriander

Salt to taste

¼ tsp Black Pepper Powder (adjust amount to taste)

1 tsp Lemon Juice (use only if required)

2 – 3 tsp Agave nectar or Honey (optional)

Slice or chop the gooseberries to whatever size you wish to and set them aside in a mixing bowl.

Although I have mentioned one small red capsicum. I diced it in small pieces and used one fourth cup of it. Transfer to the mixing bowl.

Same for the onions, I used a small onion, finely chopped it which came to approximately three tablespoons. Transfer to the mixing bowl.

Add the pomegranate arils and finely chopped jalapeno / green chilli. You can adjust heat to suit your taste. Also add the chopped coriander.

Season the contents with salt and pepper and mix lightly so as not to bruise the cape gooseberries.

Taste and see if you need to add lemon juice or/ and agave / honey. Allow the salsa to sit in the fridge for twenty to thirty minutes for the flavours to infuse well.

Transfer the salsa to a bowl and serve with tortilla chips, crackers or with tacos. (It yields one plus three fourth cups)

Yield – 1 Bowl approximately.

Note – I prefer to add salt ten minutes before I intend to serve it since I feel the salsa becomes watery otherwise.

Note – This recipe is not specific and it is designed to suit our taste. Feel free to add or omit, reduce or increase which ever ingredient you dislike or like.

Thank you for your visit and see you soon again, with another exciting recipe!


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