Monday, 25 October 2010

Amla Chutney

 I was going through my photographs, when I realised that I have not blogged about the “Amla Chutney” that I had made.
Amla Chutney was something my mom made and I loved it but I never paid attention to what goes into it.
I just made it out of the hazy taste I remembered and guess what my father liked it.
These are the pictures of all the five amla accompaniments that i have so far made.

The top left is Amla Chutney, Top right is Mor avala, Centre Amla pickle, bottom left amla supari and the bottom right amla sweet sour preserve.

Here are the ingredients:
1 cup amla, grated
1 ¼ cup dry coconut, grated (you can use fresh coconut grated but the chutney will not keep for long)
½ tblspn oil
½ tsp mustard
1 heaped tsp of urid daal
1 small piece of hing/asafoetida (use 1 tsp if you are using powdered hing/asafoetida)
¼ tsp methi/ fenugreek seeds
2 tblspn red chilli powder (adjust as per taste)
A marble sized piece of jaggery (adjust as per taste)
Salt (adjust as per taste)
  1.  Heat the oil and add the mustard. When the mustard splutters, add urid daal allow the urid daal to redden a bit, and then add hing/asafoetida.  Switch off the gas and add the methi seeds.
  2.  Next add the red chilli powder and the amla gratings. Stir a little. Cool.
  3. Grind all the ingredients in the chutney pot of your mixer.
  4.  Serve with  palak thalipeeth.    

Sunday, 10 October 2010


I carry lunch to work and we friends share what we carry. My friend Trupti had brought CAPSICUM CHUTNEY we all agreed that it was a nice change from the regular coconut chutney and of course we shared the recipe.
Here are the
1 tsp urid daal
¼ tsp methi/fenugreek seeds
1 tsp jeera/ cumin seeds
½ tsp mustard seeds
½ tsp hing/asafoetida powder (I prefer the rock hing/asafoetida and that I use a small rock)
1 capsicum
2-3 green chillies (adjust as per taste)
I tsp oil
8-10 cashew nuts I also used roasted ground nuts 20 in number
1 tsp Coconut
A small 1 inch piece of Tamarind
Small marble sized ball of jaggery
Salt (adjust as per taste)

  1. Dry roast urid daal till it becomes reddish. Remove in the chutney pot of the mixer.
  2. Dry roast mustard, hing/asafoetida (Shankar chaap), jeera/ cumin seeds till the mustard starts splattering. Switch off the gas and add the methi/fenugreek seeds. Stir till the methi/fenugreek seeds become reddish. Remove in the chutney pot.
  3. Now heat the oil and fry well the   capsicum & green chillies.

  1.  Cool.
  2. Grind all the ingredients and serve with idli, butter idli.
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