Amla Chutney Gooseberry/nellika chutney for rice
Amla Chutney Gooseberry/nellika chutney for rice
amla chutney recipe
Servings: 4 servings
Ingredients
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 4 nos red chilli broken
- 1 tbsp urad dal split
- 1/2 inch ginger
- 3 nos amla chopped
- 1 sprig curry leaves
- 1/2 tsp salt
- 2 tbsp grated coconut
- 1 tsp soaked tamarind
for tempering
- 2 tsp sesame oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1/8 tsp asafoetida
- 1 no red chilli broken
- 1 sprig curry leaves
Instructions
- Heat sesame oil in a pan and add sesame seeds, urad dal, red chilli and a small piece ginger.
- fry for a minute or until the sesame seeds starts popping.
- Add chopped, de-seeded amla , curry leaves and fry for a minute on a high heat.
- amlas have to be slightly roasted
- further add grated coconut, salt and tiny piece tamarind soaked in water
- switch off the flame and mix well.
- cool and transfer to a blender
- grind to a coarse paste
for tempering
- heat oil and add mustard seeds, urad dal , let it crackle
- when it pops, add asafoetida, red chillies, curry leaves, mix and cook until curry leaves are crisp.
- add the tempering to the chutney served in a bowl.
- serve fresh with cooked rice.
