AMLA GARLIC CHUTNEY
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Hot & Tangy Amla Chutney Secrets
Use fresh, firm amla for the best tangy flavor and vibrant chutney. Always fry amla on a low–medium flame to soften it well and prevent bitterness. Adjust green and red chillies based on your spice tolerance. Add just a splash of warm water while grinding for smooth consistency. Store chutney in an airtight container and refrigerate for up to 5 days. For extra aroma, add a few roasted sesame seeds or a dash of lemon juice before serving.
Step-by-Step Recipe : March of the Gooseberries: From Pan to Chutney
Preparation Time : 10 min Cooking Time : 18 min Total Time : 28 min Servings : 3-4
PERSONAL NOTE
This Amla Garlic Chutney takes me back to cozy weekend breakfasts at home. The sizzling sound of mustard seeds, the aroma of garlic, and the sharp tang of amla bring instant warmth and nostalgia. I love how a simple blend of spices transforms the humble gooseberry into a vibrant chutney. It’s not just a recipe but a tradition on my plate—perfect with crispy dosas or steaming hot rice.
INGREDIENTS
- 150 g amla (gooseberry) pieces
- 2 tbsp oil
- ½ tsp fenugreek (methi) seeds
- ½ tsp mustard seeds
- 1 tbsp urad dal
- 1 handful curry leaves
- 3 dry red chillies
- 1 green chilli (adjust to taste)
- ½ tsp turmeric powder
- Salt to taste
- A pinch of hing (asafoetida)
- 3 garlic cloves
- 1 handful fresh coriander leaves
- 3–4 tbsp warm water (for grinding)
PREPARATION STEPS
- Temper the spices: Heat oil in a pan. Add fenugreek seeds and mustard seeds; fry until they crackle.
- Add dals & chillies: Stir in urad dal, curry leaves, dry red chillies, and green chilli. Fry until the dal turns golden.
- Cook amla: Add amla pieces and sauté on low–medium flame for 15–18 minutes until soft.
- Season: Mix in turmeric powder, salt, hing, and garlic cloves. Switch off the flame and let it cool completely.
- Grind: Transfer the mixture to a blender. Add coriander leaves and warm water. Grind to a smooth paste, adjusting spiciness if needed.
- Serve: Enjoy with hot rice, dosa, or idli.
Yes, thaw completely and pat dry before cooking to avoid extra moisture.
You can easily control heat by reducing green or red chillies.
Refrigerate in a clean airtight jar; it stays fresh up to 5 days.
Yes, but garlic adds depth and aroma. Without it, flavor will be milder.
Yes, you can dry roast the spices and amla, but oil enhances flavor and shelf life.
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