Cooking, recipes, how to
benazir's blog
Amla Chutney

I have tried this a long time ago and I am now just trying to write out a recpie for this. First make the tempering because it should be cool by the time the rest is ready. On high heat add 1 pinch of either mash ki dal or black urad ki dal to roast then add to mortar and pestle to grind in to a coarse powder. In a lot of Indian grocery stores they sell bags of frozen amla which means goosberry. Remove 4 from a bag then put it back in the freezer. Cut them in to tiny pieces removing the seed. Place this in a bowl. Now to the tempering add 2 tbs of coconut oil, add 1 pinch each of hing, mustard seeds, fenugreek seeds, cumin seeds, whole round red chili crumbled 2 curry leaves. Cook until seeds crackle.
1/4 cup of yogurt, 1 pinch each of cilantro, black salt, pink salt, tamarind,mix the gooseberries in with the yogurt mixture. Add 2 pinches of frozen coconut, 1 green chilii, add the contents of the mortar and pestle, mix with a mini food processor, add back to bowl and add the tempering over the chutney and serve with either idli, dosa or vada.
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