18 January, 2024

Indian gooseberry/amla and split black gram chutney| video

Posted in : CHUTNEY/TOKKU on January 18, 2024 by : Divya Suresh Tags: AMLA, amla chutney, bettada nellikayi, BREAKFAST, coriander leaves, diabetic friendly, healthy, home made, indian gooseberyy, nutritious, Winter special

Just another healthy accompaniment to go with all kinds of flat breads, dosa, rice etc. I always feel proud that I’m feeding healthy stuffs to my family and that could truly happen by God’s grace.

One of the very easy and tasty chutney recipe, which can be ready in few minutes by putting together some of the healthy stuffs that are always available in any Kitchen for that matter

Quickly lets have a look at the recipe now ie … how to make, how much and what all ingredients are required etc.

If in case you wish to check some other recipes which uses amla, here you go – achari amla subji , amla Pickle , amla tokku , amla chutney , coriander leaves amla chutney , mint amla chutney , amla curd chutney , spicy amla rice/green chili amla chitranna , dry instant amla pickle , Pigeon peas/togaribele amla chutney , walnut amla chutney , amla saaru/Indian gooseberry rasam , apple amla tokku , amla red chili chitranna though all these recipes are special, the most special one here for me being – amla chutney Powder for I have created this recipe on my own, which you should check and try out without fail – I insist

And coming back to today’s recipe, I have made a video demonstration only this time and soon I shall post the step wise, detailed process pics here

Ingredients : measuring cup used 250 ml

Split black gram – 3 tbsp
Dried whole red chili (Kashmiri) – 6 to 8
Fresh curry leaves – 1 or 2 sprigs
Indian gooseberry/amla – 2 big sized or 3 small sized
Hing/Asafoetida – 1/8 tsp
Grated fresh coconut – 3/4 cup
Rock salt – 1/2 tbsp
Water – to grind the chutney as per desired consistency

For tempering :

Oil – 3/4 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig

PROCEDURE :

To begin with dry roast black gram until turns slightly golden along with red chilies and curry leaves, allow it to cool completely, then transfer to the mixie jar
Now put grated amla/Indian gooseberry, hing, grated fresh coconut, salt and water
Grind the mixture into a slightly coarse paste and transfer into a bowl
Prepare the tempering by using all the ingredients listed below the heading ‘ for tempering ‘ and pour it over the chutney and mix well
You can pair the chutney along with any kind of flat breads, dosay, idly, rice or as an accompaniment with huli anna (sambar and rice), saaru anna (rasam & rice), curd rice/mosaranna etc