Gooseberries everywhere and it is difficult not to drool thinking of amla chutney, murabba or pickles such as neer nellikkai or nellikkai thokku. Chutney can also be the green chutney that is used only when fresh: made with green chilies and ginger being key ingredients to go with amla. The chutney posted here can be preserved like chunda and stored for months and used as a spread on bread, side dish for paranthas, or even for dosai.
Amla 400 g (about 15 berries — gives pulp of 1½ cups)
Sugar 1½ cups
Cayenne pepper powder 1 tsp
Black salt powder ½ tsp
Salt 1 tsp
Roasted cumin powder 1 tsp (roast cumin seeds and powder)
- Wash the berries in running water well and place them in a bowl and blanch them by pressure cooking for one whistle. Let the berries cool to room temperature and splice them as shown in the picture to remove the seeds from the pods.
This can be done by placing the berry on a plate and pressing the berry with the palm.
- Transfer the pods to a blender and blitz for a minute to get a coarse pulp.
- Place a heavy-bottomed pan or a non-stick pan on the stove and transfer the pulp into the pan. Add all the ingredients mentioned earlier to the pan and stir the mix on a medium flame till the mix thickens after the sugar melts.
- Once the mix starts leaving the sides of the pan switch off the flame and let the mix cool.
- Transfer the cooled chutney to sterilized bottle and store in a cool place. Shelf-life up to 3 months or more.
If you like it a bit spicy a pinch of cinnamon powder and crushed cloves added to the mix will be good. Those who love fennel flavor can add half a spoon of fennel powder for flavor.