Nellikkai Chutney [Gooseberry chutney, Amla Chutney]

Cuisine Style: South India | Cooking Time: 8 minutes | To Serve: 2 | Take with: Idli, Dosai, Rice, Chapathi | Type : Chutney

Ingredients (for paste)

• Nellikai - 5 [ chopped and seeds removed]
• Coconut [grated] - 2 tbsp
• Small onion - 4
• Green chilli - 1
• Dry red chilli - 1
• Curry leaves - 1 Spring
• Garlic - 3 clove
• Tamarind – ¼  inch
• Urad dal - 1 tbsp
• Oil - 2 tbsp
• Salt to taste
• Water as required

For seasoning

• Mustard seeds - 1/2 tbsp
• Curry leaves - 1 spring
• Bengal gram - 1/2 tsp
• Urad dal - 1/2 tsp
• Oil - 1 tbsp

Preparation

• Heat pan with oil and roast all ingredients one by one. Transfers to mixer, add salt and grind coarsely. Add water grind to paste (don’t over grind)
• Heat pan with oil add seasoning ingredients and pour the ground paste
• Serve with rice, idli or dosa

Note

• When seasoning use dry red chilli.
  

Tip

• Don’t over roast nellikkai and other ingredients. It loses flavor. Don’t add too much water while grinding

Amla Chutney

Small star gooseberry chutney

Harfarauri chutney

Phyllanthus acidus chutney

Amla Chutney

Raja amla chutney

Instant nellika chutney