With onset of winters, gooseberries or Amla(aka Awla) becomes a common sight in indian markets. It’s health benefits are not at all hidden to anyone.It is among the healthiest food. It has higher content of vitamic C, vitamin K,fiber, Potasium, magnesium, calcium etc etc. It has lots of antioxidants that prevent ageing. It is anti-carcinogenic, good for hair, lusture and skin. Oh mah mah! These many benefits then one should surely include it in his/her diet. More health benefits explanation here
Here, one question arises how amla can be eaten in some appetizing form coz their extensive sourness doesn’t allow to swallow up them in large quantity. But here the recipe of chutney of Amala will tempt you to gorge on more and more. There are several options you can choose for Amla like murabba, achaar etc. But for this time it’s Amla Chutney.
This Amla Chutney is a very good accompaniment side to snacks/idli/dosa or uttapam etc; that you can made in jiffy . One unique ingredient (for this),Peanuts I used in the chutney that helped me in getting that velvety texture, lesser yet balanced sourness to that extensive one. This will help you in consuming more health benefits of Amla which might have beenavoided due to extensive sourness leaving your teeth a thrash of sour sensation. I don’t like tangier fruit that’s why thought of this combination.
Try out the Amla Chutney, beat the chill of the weather going to hit hard very soon. Stay Healthy!
Recipe – 1 tsp= 5 ml, 1 tbsp=3 tsp., ¼ cup= 4 tbsp, ½ cup=8 tbsp, 1 cup- 16 tbsp
Tinme Taken -For Preparation-20 min
For making- 3-4 min
Servings- 1 medium sized bowl
Indian gooseberries (Amla)- 6
Fresh Coriander leaves- ½ cup (roughly cut, may have few stalks attached)
Peanuts- 1 to 1¼ tbsp (soaked and peeled)
Green Chillies -3 medium
Garlic- 1 large pod
Salt to taste
For tempering (optional)
Oil- 2 tsp
Mustard seeds/rye- ¼ tsp
Red chilies- 2 small (broken)
Asafoetida- 1/8 tsp
Fenugreek seeds (optional)- 1/8 tsp
Steps to follow-
- Cut off amala-s ; cut longitudiatally all around and then scrape out all flesh attached to stone. Discard the stones.
- Now take all the remaining ingredients (except tempering ones) including amala pieces in the blender and blend smooth. To ease blending, you can add some water. And this will help in getting the same thick velvety consistency of chutney.
- Take out in a bowl and serve with Dosas, idlis, uttapams etc
Alternatively, you can temper it also
- Heat oil in a tempering pan, add all ingredients under “For Tempering” . When they start sizzle and change in color of chillies. Transfer it to bowl of Amla Chutney.
would love to hear from you:
- You can either soak peanuts for 15-30 min, peel off their skin and then use in blending or can also use without peeling off. There will be no change in texture.