Summer season is known for sweltering heat, but let’s just agree that it’s actually the season of some of the most delicious fruits and vegetables. Markets are packed with everything from watermelon, mangoes, litchi, muskmelons, and so much more, and guess what? You can do so much from these fruits. While we love mango shake, watermelon sorbets and juices, there’s one versatile fruit that we look forward to this season. It is our old school Phalsa. The blackish purple Indian berry is back in season and we can't wait to gorge on it.  

A summer fruit, which is available only from April to June, that too scarcely, phalsa is a native of India and Pakistan. Phalsa or Falsa (Grewia asiatica) has been a significant fruit to India since time immemorial, and is also known for many health benefits. The tiny tangy delight packs fibre, calcium, potassium and phosphorus while having zero fat. It is known to be a coolant and thus is perfect to keep your stomach calm in this scorching summer heat. It has strong antioxidant, antibacterial and antimicrobial properties, which keeps multiple infections at bay. According to Ayurveda, the fruit also reduces thirst and burning sensation, besides curing heart and blood disorders.

The availability of the food is limited in India as the harvest season lasts for just three weeks. Moreover, the fruits ripen in uneven batches, which means that they need to be plucked by hand, which further makes the process of collecting a time-consuming task. While Phalsa berries resemble blueberries in appearance, their taste is closer to jamun, grapes and cranberries, which is a pleasant balance of sweet and acidic sour flavour, making it a delectable treat.  

Phalsa is known to be super versatile, while I love to relish the tiny balls of deliciousness as is, many people enjoy it as a juice as well. But today we have found a new and exciting way to add phalsa to your diet! Phalsa chutney is a great way to bring in some zing to your everyday meals. While you may have tried many chutneys in your Indian meals- from mint, coconut, chillies and tamarind to raw mango and many more, this phalsa chutney is a game-changer.


How To Make Phalsa Chutney 

Phalsa chutney may sound tough but actually requires just a handful of ingredients and few easy steps.  

1. To begin with the recipe, you first need to wash phalse properly.  

2. Once done, take a pan, add water and let the falsa boil on low-medium heat. 

3. Now in a separate pan, add the boiled phalsa, after filtering the water, and let it cool down.  

4. Once cool, add the Phalsa to a mixer grinder and grind it until smooth. 

5. Now heat a pan, sieve the phalsa in it, and cook the blended phalsa. Add jaggery to it and let the jaggery dissolve in it completely.  

6. Add red chili and salt to the pan and mix it well. 

7. Finish off by adding vinegar and cook for a few seconds until done. 

Try the phalsa chutney recipe at home and share your experience with us.