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Amla chutney

Amla chutney

Published on July 6, 2020 | In | By
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As a family we love ingredients which add a sour taste to a dish. The range of sour has so many facets to it. There is sour which makes the eyes crinkle and shoulders shudder (lime), there is sour which has a rounded edge and a richness (ripe tamarind) , there is sour which adds a wonderful savouriness and tang (sweet lime or ripe lemon) and there is sour which can also be a tad bitter (grapefruit)

The amla is in a sour of its own…the eye twitch eases into a squeaky mouthfeel followed by a sweet aftertaste;so unusual . As a child I would eat this malai nellikkai only to quickly have a glug of water to taste that intensely sweet aftertaste. It was almost magical.

(As kids)We couldn’t get the pop biscuits which Moonface and Silky shared with the children on The Faraway Tree so we liked to pretend that this was a bit of magic too…and oh let’s not forget the naval pazham (kala jamun ) fruit which turned the tongue the perfect shade of witch’s brew purple 😉

This chutney is more sour than sweet despite the coconut added to it, so you may want to start off by making it with just 2 amla rather than 4 or 5….the choice is yours. The sesame adds a deliciousness to it which is unmistakable so please do not forget to add it in. The red chillies taint the chutney to a pale pink colour  and matched these pale pink cut glass bowls so well. The bowls are vintage ,from mom’s place which travelled with me when I moved house.

Do tag our page on Facebook and Instagram when you try this recipe 🙂

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Ingredients

  • Amla-4-5
  • Coconut -1 C grated fresh
  • White sesame seeds-1 Tbsp
  • Curry leaves- a few + for tempering
  • Black urad dal- 1 tsp
  • cold pressed coconut oil/sesame oil- 2 Tbsp + 2 tsp for tempering
  • Mustard seeds
  • Dried red chillies- for tempering + 2 for grinding
  • Salt to taste
  • Channa dal for tempering -1/2 tsp

Instructions

  1. Chop the amla/gooseberries into fat slivers
  2. Add oil in a deep pan and saute the black lentil and sesame until slightly golden
  3. Add the curry leaves and dried red chillies and saute
  4. Add the chopped amla and saute' well until it changes colour and softens.Add salt and mix.
  5. Add the coconut and fry until it changes colour.
  6. Take off the fire and let it cool. Grind either in the stone grinder or in the mixer jar.The chutney can be slightly chunky or smooth,as you prefer.
  7. Heat oil in a small tempering vessel. Add the mustard seeds. When it crackles add the channa dal and fry for a few seconds. Then add the curry leaves and dried red chillies. Pour the hot ingredients over the ground chutney and mix.
  8. Serve at room temperature with idli (rice cakes or pancakes ) or dosa.

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