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Photo of Amla Chutney by Bethica Das at BetterButter
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Amla Chutney

Dec-12-2018
Bethica Das
5 minutes
Prep Time
15 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Amla Chutney RECIPE

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.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.

Recipe Tags

  • Veg
  • Medium
  • Tiffin Recipes
  • Side Dishes

Ingredients Serving: 5

  1. 6-7 amla (gooseberry), boiled
  2. 3 tbsps. oil
  3. 2 dry red chilies
  4. 10-12 peppercorns
  5. 1 tsp. cumin seeds
  6. 2 tbsp. coriander seeds
  7. 1/2 tsp. fenugreek seeds
  8. 2 tbsp. fresh grated coconut
  9. 1 onion, chopped
  10. 1" ginger, chopped
  11. 2-3 garlic cloves, chopped
  12. handful of coriander leaves along with the roots
  13. 1-2 green chilies, chopped (opt)
  14. 2 tbsp. roasted peanuts
  15. 1 tsp. mustard seeds
  16. 1/4 tsp. asafoetida
  17. salt to taste
  18. 1 sprig curry leaves
  19. 1 tsp. urad dal
  20. curry leaves, chopped amla & fresh chilies to garnish (opt)

Instructions

  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. Add the sesame seeds and saute for a few seconds more and add the coconut.
  2. Fry till lightly browned. Keep aside to cool and grind into a powder.
  3. Heat oil and saute the onion, ginger and garlic till light brown.
  4. Switch off the flame. add the coriander leaves, green chilies and peanuts.
  5. Grind into a paste and keep aside.
  6. 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.
  7. 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.
  8. Saute on low flame for 2-3 minutes till the moisture dries up. Serve, garnished with curry leaves, chopped amla and chilies.

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