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Friday, 29 May 2015

Amla (Gooseberry) Chutney

           Amla has amazing benefits. It has the highest content of vitamin C and can be had in various forms. Here is my version of a chutney which goes very well with dosa, pongal, upma, paratha, etc. It can also be mixed with rice and had along with papad or chips.

          So it is advisable to include Amla, which is healthy and nutritious, in our daily diet. To preserving it, increase the quantity of oil and then store in an air-tight container in the refrigerator for a week. Please check for an easy step by step method with pictures to prepare it

  • 6-7 amla, boiled
  • 3 tbsp. oil
  • 2 dry red chilies
  • 10-12 peppercorns
  • 1 tsp. cumin seeds
  • 2 tbsp. coriander seeds
  • 1/2 tsp. fenugreek seeds
  • 2 tbsp. fresh grated coconut
  • 1 onion, chopped
  • 1" ginger, chopped
  • 2-3 garlic cloves, chopped
  • handful of coriander leaves along with the roots
  • 1-2 green chilies (opt)
  • 2 tbsp. roasted peanuts
  • 1 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • salt to taste
  • 1 sprig curry leaves
  • 1 tsp. urad dal
  • curry leaves, chopped amla & fresh chilies to garnish (opt)

         Heat 1 tbsp. oil in a pan and saute the coriander seeds, cumin seeds, pepper, red chilies, fenugreek for a few seconds on low flame till you get a nice aroma.

         Add the sesame seeds and saute for a few seconds more and add the coconut. Fry till lightly browned. Keep aside to cool and grind into a powder.

         Heat 1 tbsp. oil in a pan and saute the onion, ginger and garlic till light brown in colour. Switch off the flame. Add the coriander leaves, roasted peanuts and green chilies. Add a little water and grind into a paste. Keep aside.

          Grind the boiled amla too, adding a little water into a paste. In a bowl, mix together the onion paste, amla paste and the dry spice mix along with salt to taste.

          Heat the remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, turmeric powder, urad dal and curry leaves, followed by the amla paste.

          Saute on low flame for 2-3 minutes till the moisture dries up. Serve, garnished with curry leaves, chopped amla and chilies.

                              Dry roast coriander seeds, cumin seeds, fenugreek seeds, chana dal, urad 
                              dal dry red chilies and pepper corns. Saute for a few seconds.

                               Add the sesame seeds, followed by the .....

                              coconut. saute till light brown. Cool and ......

                               grind into a powder. Keep aside.

                              Heat oil and saute the onion, ginger and garlic till light brown.

                               Switch off the flame. add the coriander leaves, green chilies and peanuts
                               and grind...

                               into a paste. Keep aside.

                              Boil the amla (gooseberries) or pressure cook for 1-2 whistles.....

                              And grind into a paste.

                               In a bowl, mix together the amla and onion paste along with the 
                               powdered spice.

                             Heat oil in a pan and temper with the mustard seeds.

                               Add the curry leaves, asafoetida and urad dal. Saute for a few

                              Add the prepared paste and saute on low flame till the moisture 
                              dries up.

                               Serve, garnished with curry leaves, chilies and chopped amla.


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