Sunday, November 25, 2018



In India, it is the time of the year when gooseberries ( which are called Amla in Hindi, Nellikayi iin Kannada and Tamil, and Avalo in my mother tongue, Konkani), are available in plenty. In my mind I associate gooseberries with our traditional Tulsi Puja and Tulsi Vivah on the Utwana Dwadashi day during the Karthik month.

After the Puja, we used to make some dish using these gooseberries. I also associate gooseberries with pickles and chutneys, made since my childhood. Elsewhere in this blog, you will find recipes using gooseberries such as Nellikayi Chitranna, Nellikayi Thokku, and Avale Kadi.

Today's recipe is for a spicy chutney adapted from Spicy Indian Gooseberry Chutney by one of my favourite cookery experts, Nisha Madhulika.

This chutney makes for an excellent accompaniment to our traditional snacks such as samosa, kachori etc. Today, I have served this with store bought Khakra and it tasted awesome!!

  • Amla ( Gooseberries) 3 to 4, or about 100 grams
  • Dhania ki Patte( Coriander Leaves), a medium sized bunch or about 100 grams
  • Kali Mirch ( Black Pepper Corns), 10
  • Hing ( Asafoetida), 1/8 tsp 
  • Jeera (Cumin Seeds), 1/2 tsp
  • Green Chillies, cut into halves, 3 to 4
  • Salt, to taste
Method :-

Wash the gooseberries, de-seed them and discard the seeds
Roughly chop the gooseberries and keep aside
Remove the coriander leaves from their stems, wash them in several changes of water
Drain away the excess water in a collander
Roughly chop the coriander leaves and keep aside
Lightly crush the black pepper corns and keep aside
In a mixer jar, add the gooseberries, coriander leaves, green chillies, asafoetida, cumin seeds, crushed black pepper and salt
Initially grind them till they are fully crushed
Add 4 tbsp of water and blend it well to make the chutney
( Don't add too much water as the chutney will then become runny and dilute)
Transfer to serving bowl and serve with samosa, kachori etc

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