• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I camp in my kitchen
  • Home
  • Recipe Index
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Follow me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    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 ·

    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
    1/3 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
    1/2 tsp oil
    1/4 tsp mustard seeds
    1/2 tsp 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 tbsp of water and grind the ingredients to a smooth chutney. If the mixer get stucks in the middle, then add  2 tbsp of water and grind.  Adjust the water according your chutney consistency. I used about 6 tbsp 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. 
     

    Previous Post: « Honey Roasted Almonds – Sweet & Spicy almonds
    Next Post: Paneer Kulcha/Paneer qulcha – Flatbread stuffed with panner for #BreadBakers »

    Reader Interactions

    Comments

    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    CommentLuv badgeShow more posts

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Newsletter Sign-up

    Get a free e-book containing 5 easy vegetarian recipes.

    Meet the Camper

    Hi, I m Priya Srinivasan, the camper in this kitchen.  Read more.

    Flatbreads

    • Peanut masala paratha
    • Beets Paratha | How to make Beetroot Paratha
    • Omani Maldouf – Dates Flatbread
    • Multigrain flour masala roti/wheat-oats-bajra ka masala roti

    See more

    Vegan Recipes

    • Barley Vegetable Soup | How to Make Barley Soup
    • Mallige idli
    • Red Aval Payasam | Red Rice Flakes Kheer – Vegan
    • Cauliflower Fried rice | Low-carb Meal| Indo-Chinese

    See more

    Frozen Treats

    • Strawberry Blueberry Ice-cream (Vegan)
    • Wet Walnuts – Ice cream toppings
    • Peach and Pineapple Coconut Water Popsicle
    • Roasted Plum Ice-cream – No Churn, Eggless

    See More

    Popular Posts

    • Varagu Idly & Dosa |...
    • Venpongal |Khara pongal|H...
    • Peanut & Sesame Chut...
    • Oats Adai | Oats & L...
    • Mysore style Chutney Podi...
    • Eggless Vanilla Sponge C...
    • Roasted Phool Makhana, R...
    • Varagu Venpongal | Millet...
    • Varalakshmi Pooja &...
    • Peas & Corn Paniyara...

    My Recent Video

    https://youtu.be/WgvXECsF4m0

    Footer

    ↑ back to top

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    Privacy Policy