Name: Amla Chutney recipe by Neelima Katti at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: Amla/ gooseberries (big sized) - 8 to 9 (deseeded and chopped); Oil - 1 tablespoon; Green chillies 2 - 4, according to taste preference; Dry fenugreek (methi) seeds, roasted and powdered - 1/2 teaspoon; Salt to taste; Jaggery - 1/2 inch piece; Groundnuts (dry roasted) - 1 tablespoon; Lemon juice of 1/2 lemon; Fresh corriander 7-8 stalks; For tempering: Oil - 1 tablespoon; Mustard seeds - 1 teaspoon; Turmeric - 1/4 teaspoon; Curry leaves 10-15 leaves

ABOUT Amla Chutney RECIPE

Amla/Indian Gooseberry/Nellikai Chutney: The richness and goodness of amla combined with the aromatic flavour of fenugreek. The bitter-sour taste of amla is well moderated by the tartness of lemons. This chutney tastes best with hot rice and ghee.

Ingredients Serving: 8

Amla/ gooseberries (big sized) - 8 to 9 (deseeded and chopped)
Oil - 1 tablespoon
Green chillies 2 - 4, according to taste preference
Dry fenugreek (methi) seeds, roasted and powdered - 1/2 teaspoon
Salt to taste
Jaggery - 1/2 inch piece
Groundnuts (dry roasted) - 1 tablespoon
Lemon juice of 1/2 lemon
Fresh corriander 7-8 stalks
For tempering: Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Turmeric - 1/4 teaspoon
Curry leaves 10-15 leaves

Instructions

Heat oil in a pan, add chopped gooseberries and fry well till they are tender. If it is getting brown and burnt keep adding little water in between.
Add green chillies, sliced into halves and continue frying.
Add salt, turmeric and roasted fenugreek powder.
Let the mixture cool down, transfer the contents into a mixer jar.
Add grated jaggery, groundnuts and chopped coriander and grind to a coarse paste.
Mix in lemon juice and give a final whip.
For tempering heat oil in a pan, add mustard seeds, turmeric powder and curry leaves.
Pour the hot tempered oil onto the chutney just before serving.

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