Being an amla lover, I try all the amla recipes I come across over the Internet, cookbooks and cooking shows from televisions…I have posted few amla recipes here already. I love to eat raw amla a lot. but now a days, I started to incorporate few recipes using amla into my menu. One such recipe is this one and it is a perfect condiment for idly and dosa.
This chutney recipe is adapted from Kalpana’s site. I have been following her site for long time and a great fan of her healthy recipes. If you find time, go through her blog to see some healthy recipes. I’ll come to today’s recipe now. It is prepared using amla, mint and coriander leaves. The taste of amla dominates much in this chutney and if you don’t like amla, you may not like this chutney. But the folks at my home are amla lovers, they all are liked it much and I got a good feedback. Overall, it is an unique and healthy chutney to go with idly and dosa.
Preparation Time: < 10 minutes
Amla / Indian Gooseberry / Nellikkai – 4 nos
Fresh Coriander leaves – 1/2 bunch (about 1/2 cup when finely chopped)
Fresh Mint leaves – 1/2 bunch
Green chillies – 3 nos, slit
Tomato – 1 no, cubed (try to choose the sour variety)
Tamarind – a pinch (optional)
Oil – 1 teaspoon
Salt – to taste
1) Heat a pan with a teaspoon of oil. Saute all the ingredients given except salt. Once they are sauteed well, transfer to a plate and allow it to cool.
2) Grind the cooled ingredients to a smooth paste using indian mixer. Towards the end of the grinding, add salt as per your tastebuds and finish grinding.
3) Transfer to a bowl. If you want to add seasoning, add it now and serve with idli and dosa.
1) You can add seasoning to this chutney if preferred.
2) I felt the sourness of the amla was dominating much and hence added a pinch of tamarind to balance the taste. It is completely optional.