Nellikayi Chutney | Amla Chutney | Gooseberry Chutney
Author: Vindhya Desai
Recipe type: Side
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 1 small bowl or ½ Cup
- 4-5 medium sized grated or pulped gooseberries/amla
- ¼ Cup packed grated coconut
- ½" piece ginger grated
- 5-6 curry leaves
- 4-5 powdered black peppercorn/kali mirch
- 1 chopped green chilli
- Crystal sea salt (kalluppu) to taste
- ½ Tsp menthya/methi seeds
- ¼ Tsp jeera
- 1 broken dry red chilli
- A pinch of asafoetida/hing
- 1 Tsp oil
- In a mixer jar, add coconut
- Add green chilli and curry leaves
- Add grated ginger
- Add pulp of nellikayi/amla or grated nellikayi/amla
- Add black pepper and salt
- Grind all into a coarse paste without water
- Make tadka of methi, jeera, red chilli and hing
- Pour over chutney and serve it as side dish with hot rice
If the gooseberries are sour add a small piece of jaggery/gur
I had soft seedless gooseberries, if you have hard ones grating them will be easier but mind the seed inside it
Add more green chilli if you want
Recipe by Food Of Interest at https://foodofinterest.com/nellikayi-chutney/
3.5.3208