strawberries on white ceramic bowl

7 Innovative Ways To Use Berries In Indian Dishes 

By Aparna Dutta

December 30th, 2023

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black berries

There are different types of berries like strawberry, blackberry, cranberry, and many more. Berries have a distinct flavour that combines tartness, sourness, and sweetness at times. Many Indian dishes can be prepared with berries. It gives a nice taste to the food.

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Strawberry Raita

Strawberry Raita is easy to make and gives it a tart and sweet taste. Strawberries are combined with onions, green chilies, cumin, and coriander to create a unique flavour that balances the tanginess of the strawberries. Enjoy the strawberry raita paneer dishes or veg curries.

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clear drinking glass with ice cream and black berries

Blueberry Lassi

The benefits of yoghurt are combined with fresh or frozen blueberries to create this refreshing blueberry lassi. Mix fresh blueberry, yoghurt, and honey in a blender. Stir in a bit of cardamom powder and blend again until mixed well. Serve chilled.

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soup on bowl

Cranberry Dal

The simple lentil curry is enhanced with a pop of colour and a touch of acidity from sautéed cranberries. Cranberry daal is a zesty and delectable dish that can be eaten with rice and Indian flatbreads.

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Strawberry Chicken Curry

The curry mixes the savoury flavours of chicken along with the sweet taste of the strawberry. It helps to create an innovative. aromatic, and extremely flavourful curry.

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Blueberry Kulfi

Blend the berries and maple syrup in a blender. Fill the bottoms of the popsicle moulds with the mixture. Pour condensed milk and heavy whipping cream on top of the berry mixture. Insert a stick into the mould and freeze it completely. Remove the kulfis from the mould and serve. 

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Spicy Mulberry And Apple Chutney

Put mulberries and brown sugar in a pan and stir. Add some grated green apples, apple cider vinegar,  grated ginger, garlic clove, salt, and some chilli flakes. Boil them nicely till it forms a thick jam. Pour it in a glass jar and cool.

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Gooseberry Sabzi

Sauté green chilies, cumin seeds, and mustard seeds in a skillet over medium heat. Stir in the chopped amla, chilli powder, turmeric powder, coriander seeds, asafoetida, and salt. Cover and simmer with some water and jaggery. Garnish with coriander leaves.

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