Lehsun Amla Chutney Recipe - Garlic Gooseberry Chutney
A vegetarian Tamil Nadu recipe with amla (nellikai/ gooseberry), pearl onions (sambar onions), cloves garlic. Ready in 15 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
To begin making Garlic Amla Chutney Recipe, first wash the gooseberry, cut into pieces and remove the seed
amla (nellikai/ gooseberry)(8)cloves garlic(10) - 2
Wash mint leaves, coriander leaves and keep aside
mint leaves (pudina)(1/2 cup)coriander (dhania) leaves(1/2 cup)sprig curry leaves(1) - 3
Place a heavy bottomed pan on heat and add a teaspoon cooking oil
- 4
Once the oil is hot, add pearl onions and garlic
pearl onions (sambar onions)(6)cloves garlic(10) - 5
Saute them until the onions are translucent
pearl onions (sambar onions)(6) - 6
Next add gooseberry (amla), mint leaves and coriander leaves
amla (nellikai/ gooseberry)(8)mint leaves (pudina)(1/2 cup)coriander (dhania) leaves(1/2 cup)sprig curry leaves(1) - 7
Saute well for 2 minutes until the leaves wilt
mint leaves (pudina)(1/2 cup)coriander (dhania) leaves(1/2 cup)sprig curry leaves(1) - 8
Turn off the the heat
- 9
Allow the amla, garlic and onion mixture to cool
amla (nellikai/ gooseberry)(8)cloves garlic(10) - 10
Once cooled, transfer the Garlic Amla Chutney mixture into mixer along with required amount of salt
amla (nellikai/ gooseberry)(8)cloves garlic(10)salt - as per your taste - 11
Blend everything into thick paste adding very little water
- 12
Keep the Garlic Amla Chutney aside
amla (nellikai/ gooseberry)(8)cloves garlic(10) - 13
To prepare the tempering, heat 1 teaspoon of oil in a tadka pan
- 14
Once the oil is hot, add mustard seeds, chana dal and urad dal
mustard seeds(1/2 teaspoon)white urad dal (split)(1/4 teaspoon)chana dal (bengal gram dal)(1/4 teaspoon) - 15
Once the mustard seeds sputters, add curry leaves and cashews
mint leaves (pudina)(1/2 cup)coriander (dhania) leaves(1/2 cup)mustard seeds(1/2 teaspoon)sprig curry leaves(1)cashew nuts(10) - 16
Fry the cashew nuts until they are brown
cashew nuts(10) - 17
Add the prepared tempering to the Garlic Amla Chutney
amla (nellikai/ gooseberry)(8)cloves garlic(10) - 18
Mix well and your Garlic Amla Chutney is ready to be served
amla (nellikai/ gooseberry)(8)cloves garlic(10)salt - as per your taste - 19
Serve Garlic Amla Chutney as a side dish for Dosa or Idli for breakfast
amla (nellikai/ gooseberry)(8)cloves garlic(10) - 20
You can even serve Garlic Amla Chutney with hot steamed rice and ghee along with Beetroot Poriyal for a simple lunch
amla (nellikai/ gooseberry)(8)cloves garlic(10)
Rate this recipe
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Lehsun Amla Chutney Recipe - Garlic Gooseberry Chutney
A vegetarian Tamil Nadu recipe with amla (nellikai/ gooseberry), pearl onions (sambar onions), cloves garlic. Ready in 15 min, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
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Directions
20 steps- 1
To begin making Garlic Amla Chutney Recipe, first wash the gooseberry, cut into pieces and remove the seed
amla (nellikai/ gooseberry)(8)cloves garlic(10) - 2
Wash mint leaves, coriander leaves and keep aside
mint leaves (pudina)(1/2 cup)coriander (dhania) leaves(1/2 cup)sprig curry leaves(1) - 3
Place a heavy bottomed pan on heat and add a teaspoon cooking oil
- 4
Once the oil is hot, add pearl onions and garlic
pearl onions (sambar onions)(6)cloves garlic(10) - 5
Saute them until the onions are translucent
pearl onions (sambar onions)(6) - 6
Next add gooseberry (amla), mint leaves and coriander leaves
amla (nellikai/ gooseberry)(8)mint leaves (pudina)(1/2 cup)coriander (dhania) leaves(1/2 cup)sprig curry leaves(1) - 7
Saute well for 2 minutes until the leaves wilt
mint leaves (pudina)(1/2 cup)coriander (dhania) leaves(1/2 cup)sprig curry leaves(1) - 8
Turn off the the heat
- 9
Allow the amla, garlic and onion mixture to cool
amla (nellikai/ gooseberry)(8)cloves garlic(10) - 10
Once cooled, transfer the Garlic Amla Chutney mixture into mixer along with required amount of salt
amla (nellikai/ gooseberry)(8)cloves garlic(10)salt - as per your taste - 11
Blend everything into thick paste adding very little water
- 12
Keep the Garlic Amla Chutney aside
amla (nellikai/ gooseberry)(8)cloves garlic(10) - 13
To prepare the tempering, heat 1 teaspoon of oil in a tadka pan
- 14
Once the oil is hot, add mustard seeds, chana dal and urad dal
mustard seeds(1/2 teaspoon)white urad dal (split)(1/4 teaspoon)chana dal (bengal gram dal)(1/4 teaspoon) - 15
Once the mustard seeds sputters, add curry leaves and cashews
mint leaves (pudina)(1/2 cup)coriander (dhania) leaves(1/2 cup)mustard seeds(1/2 teaspoon)sprig curry leaves(1)cashew nuts(10) - 16
Fry the cashew nuts until they are brown
cashew nuts(10) - 17
Add the prepared tempering to the Garlic Amla Chutney
amla (nellikai/ gooseberry)(8)cloves garlic(10) - 18
Mix well and your Garlic Amla Chutney is ready to be served
amla (nellikai/ gooseberry)(8)cloves garlic(10)salt - as per your taste - 19
Serve Garlic Amla Chutney as a side dish for Dosa or Idli for breakfast
amla (nellikai/ gooseberry)(8)cloves garlic(10) - 20
You can even serve Garlic Amla Chutney with hot steamed rice and ghee along with Beetroot Poriyal for a simple lunch
amla (nellikai/ gooseberry)(8)cloves garlic(10)
Rate this recipe
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