By Smriti Dey
February 12, 2026
Rasbhari, or ground cherry, is a small fruit that grows in the summer mostly in Jharkhand, Bihar and Chhattisgarh. It is used in tribal cooking because it is naturally sour – similar to tomatoes. The fruit has a thin skin on the outside and a juicy centre that tastes acidic with a hint of sweetness.
200 g rasbhari (cape gooseberry / ground cherry), husk removed and washed 1–2 dried red chillies 2 garlic cloves ½ teaspoon roasted cumin seeds Salt, to taste 1 teaspoon mustard oil 1–2 tablespoons water (as needed)
Rinse the rasbhari well and lightly crush each fruit so the juices release without turning pulpy.
Dry roast the red chillies and cumin seeds briefly until aromatic, then allow them to cool.
Grind the roasted chillies, cumin seeds, garlic, and salt into a coarse paste using minimal water.
Add the rasbhari to the paste and pulse lightly so the chutney stays textured, not smooth.
Finish by mixing in mustard oil and adjusting salt if needed before serving.