Categories: Chutney
Ingredients
- •Amla / Nellikai / gooseberry - 3 to 4 medium sized ones
- •Grated coconut - 1/4 cup
- •Methi / fenugreek seeds - 1/4 tsp
- •Grated Jaggery - 1 tsp
- •Salt - to taste
- •Red chillies - 1 nos
- •Tempering : Oil (1 tsp). Mustard seeds - 1/2 tsp, Asafoetida - a pinch, curry leaves
Directions
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1) Wash and pat dry the amla. Finely grate them. I got about 1/4 cup of grated stuff.
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2) Dry roast methi seeds. In the same pan, heat 1/4 tsp of oil and fry red chillies. Cool.
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3) Grind the amla, coconut, fenugreek and red chillies with salt and minimum water to a thick paste.
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4) Turn to a bowl, add jaggery. Prepare tempering and pour on the chutney, and serve with hot rice and ghee. This chutney keeps for a week under refreigeration.
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Tip:
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1) you could use leftover chutney as a spread for bread / chapati and stir fried veggies for very healthy sandwiches / wraps
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2) If using salted dried amla, reduce the salt used.