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Gooseberry or Amla, the richest natural source of Vitamin C has plenty of health benefits. It is mostly available in winter season October to February and I always make best use of this little berry in my cooking to get maximum benefits out of them. One of my favorite is “amla chutney or gooseberry chutney”. My first 4 to 5 bytes of rice will be with this chutney during amla season. Trust me you too will love this.
Amla Chutney/Indian Gooseberry Chutney
Ingredients
- Gooseberry/amla- 10 in no.
- Green chillies- 3 to 4
- Salt- 1.5 to 2 tsp
Seasoning ingredients
- Mustard seeds- 3/4 tsp
- Curry leaves- A handful
- Oil- 4 tsp
Instructions
- Gooseberry/amla- 10 in no.
- Green chillies- 3 to 4
- Salt- 1.5 to 2 tsp
Seasoning ingredients
- Mustard seeds- 3/4 tsp
- Curry leaves- A handful
- Oil- 4 tsp
Preparation
- Wash the gooseberries and pat dry them.Remove the seeds from the berries.
Method
- Coarsely grind the amlas along with salt and green chillies. Don't add water.
- Heat a pan adding 4 tea spoons of oil, mustard seeds and curry leaves. Once the mustard seeds splutter add the ground amla paste. Saute it till the moisture from the amla chutney evaporates completely.
- Cool it and store it in a airtight container. Amla chutney is ready to serve with hot rice topped with ghee. Indeed a healthy chutney!!!!!!!
Note:
- Add enough oil for seasoning otherwise the chutney will be burnt and it won't last longer. Handful of curry leaves enhance it's flavor, so don't forget to add them.
- This chutney can be stored for a week without refrigeration.
- Amla chutney cannot be a good combo with dosa or Idly.
Meet you all with one more interesting Udupi recipe. Till then bye.
