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Home » Recipes » Nellikaai Thengai Chutney/Amla Coconut chutney – Side dish for Idly/dosa

Nellikaai Thengai Chutney/Amla Coconut chutney - Side dish for Idly/dosa

Jun 7, 2015 · Modified: Mar 15, 2021 by Priya_Srinivasan ·

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My gooseberry weekend continues. I bring yet another easy recipe with gooseberries/Amla.  What to do?i m not done with these tiny treasure houses yet!!! Last week, while shopping for vegetables, saw a fresh crate of gooseberries, being neatly arranged, i couldn't stop myself i got almost 20 of them. Easy way to store gooseberries is to wash them well, wipe and store them in an ziploc bag to maintain their freshness. I m able to keep them fresh for a week now. Planned for another recipe today with the leftovers after the chutney, will post that recipe next week.Now to today's recipe. 
This is an easy to make chutney to pair with idly/dosa. The regular coconut chutney, gets a make-over with gooseberries/amla.  The taste was spot on. 
Ingredients
3 nos nellikaai/Amla/Indian gooseberry
⅓ cup of freshly grated coconut
4 nos green chilies
a small onion(or half of an onion)
1 no  fat clove of garlic
a small piece of ginger
a piece of tamarind of the size of  the garlic clove (do not use more, since gooseberry itself will be a little tart)
salt to taste
 
Tempering
½ teaspoon oil
¼ teaspoon mustard seeds
½ teaspoon urad dal
2 pinches of hing
a sprig of curry leaves
1 round chili
Method
  • Wash and chop the nellikaai/gooseberry into pieces, removing the seed. Take chopped gooseberry, grated coconut, green chilies, onion, garlic, ginger, tamarind  and salt all together in a mixer.
  • Add 2 tablespoon of water and grind the ingredients to a smooth chutney. If the mixer get stucks in the middle, then add  2 tablespoon of water and grind.  Adjust the water according your chutney consistency. I used about 6 tablespoon of water.
  • Remove the chutney to a serving bowl. Heat oil given under 'Tempering' in a tadka pan, splutter mustard seeds, add urad dal and hing. Let the dal brown, add red chili and curry leaves, take it off the stove. Pour the sizzling tadka over the chutney.Serve it along idly/dosa. 
 

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  1. Shobha

    June 07, 2015 at 7:19 pm

    Looks so yummy and tangy.. Will try it when I go to India as we dont get these in Brazil.

    Reply
  2. Pavani

    June 10, 2015 at 3:36 pm

    Healthy & delicious looking chutney with amla.

    Reply
  3. Srivalli

    June 18, 2015 at 10:14 am

    Fantastic to serve a chutney with amla..I love the fresh ones as well..having load of recipes is even more fun!

    Reply
  4. Sneha's Recipe

    June 29, 2015 at 1:31 pm

    Looks good.

    Reply

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