Nellikayi Chutney | Amla Chutney | Gooseberry Chutney

Coarsely ground tangy nellikayi/amla chutney
08/06/2016 7:48:30 PM vindhyadesai

All of us would have heard about the various benefits of amla/nellikayi/gooseberry especially for hair as it is rich in Vitamin A. But on occasions when we do procure nellikayi/amla during season we might not find many dishes to make out of it. It is actually quite a versatile berry used to make sweet, spicy and savoury dishes. It can be made into pickles, jam, a flavourful bhaat, pies, chutney etc. Here’s a recipe of a chutney which my mother makes in a jiffy. The stone ground version of it will be very tasty.

Nellikayi Chutney | Amla Chutney | Gooseberry Chutney
 
Prep time
Cook time
Total time
 
Coarsely ground tangy nellikayi/amla chutney
Author:
Recipe type: Side
Cuisine: Indian
Serves: 1 small bowl or ½ Cup
Ingredients
  • 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
For Tadka:
  • ½ Tsp menthya/methi seeds
  • ¼ Tsp jeera
  • 1 broken dry red chilli
  • A pinch of asafoetida/hing
  • 1 Tsp oil
Method
  1. In a mixer jar, add coconut
  2. Add green chilli and curry leaves
  3. Add grated ginger
  4. Add pulp of nellikayi/amla or grated nellikayi/amla
  5. Add black pepper and salt
  6. Grind all into a coarse paste without water
  7. Make tadka of methi, jeera, red chilli and hing
  8. Pour over chutney and serve it as side dish with hot rice
Notes
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

 Stepwise:

In a mixer jar, add coconut
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Add green chilli and curry leaves
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Add grated ginger
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Add pulp of nellikayi/amla or grated nellikayi/amla
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Add black pepper and salt
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Grind all into a coarse paste without water
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Make tadka of methi seeds, jeera, red chilli and hing
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Pour over chutney and serve it as side dish with hot rice
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