Amla (Gooseberry) Chutney

Name: Amla (Gooseberry) Chutney
Cuisine: Indian
Ingredients: 6-7 amla (gooseberry), 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 coriander leaves along with the roots; 1-2 green chilies (opt); 2 tbsp. roasted peanuts; to taste salt; 1 sprig curry leaves; 1 tsp. mustard seeds; 1/4 tsp. asafoetida; 1 tsp. urad dal; as needed curry leaves, chopped amla & fresh chilies to garnish (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dipsandsauces - Amla / Gooseberry 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 preserve it, increase the quantity of oil and then store in an air-tight container in the refrigerator for a week.

Bethica Das @kitchen_flavours

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Ingredients

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

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Steps

1

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.
2

Add the sesame seeds, followed by the.....
3

Coconut. saute till light brown. Cool and......
4

Grind into a powder. Keep aside.
5

Heat oil and saute the onion, ginger and garlic till light brown. Switch off the flame. add the coriander leaves, green chilies and peanuts.
6

Grind into a paste and keep aside.
7

Boil the amla (gooseberries) or pressure cook for 1-2 whistles..... And grind into a paste.
8

In a bowl, mix together amla and onion paste along with the powdered spice.
9

Heat oil in a pan and temper with the mustard seeds. Add the curry leaves, asafoetida and urad dal. Saute for a few seconds.
10

Add the prepared paste and saute on low flame till the moisture dries up.
11

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