Name: Amla Chutney recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5
Ingredients: 6-7 amla (gooseberry), boiled; 3 tbsps. 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 of coriander leaves along with the roots; 1-2 green chilies, chopped (opt); 2 tbsp. roasted peanuts; 1 tsp. mustard seeds; 1/4 tsp. asafoetida; salt to taste; 1 sprig curry leaves; 1 tsp. urad dal; curry leaves, chopped amla & fresh chilies to garnish (opt)

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.

Ingredients Serving: 5

6-7 amla (gooseberry), boiled
3 tbsps. 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 of coriander leaves along with the roots
1-2 green chilies, chopped (opt)
2 tbsp. roasted peanuts
1 tsp. mustard seeds
1/4 tsp. asafoetida
salt to taste
1 sprig curry leaves
1 tsp. urad dal
curry leaves, chopped amla & fresh chilies to garnish (opt)

Instructions

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.
Fry till lightly browned. Keep aside to cool and grind into a powder.
Heat oil and saute the onion, ginger and garlic till light brown.
Switch off the flame. add the coriander leaves, green chilies and peanuts.
Grind into a paste and keep aside.
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.
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.
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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