Nellikai Chutney / Gooseberry Chutney (Amla Chutney)

This easy-to-make chutney from South India can be prepared in minutes which has ‘wonder berry’, Gooseberry/Nellikai (Amla) as the main ingredient.

Being sour and spicy, this chutney is a perfect treat for your tastebuds if you are a Gooseberry/Nellikai lover making it a perfect combination for rice, dal rice, dosa, chapati etc..,

Making this chutney when Nellikai ( Amla) is in season will do wonders for health as Gooseberries are rich in Vitamin C, Vitamin E , Iron and Calcium. They are rich in antioxidants which reduces the risk of heart disease, diabetes and cancer. They are also good for good glowing skin, hair and weight loss. Good for liver, kidney, intestines and it’s health benefits keeps on increasing.

With so much health benefits, finding ways to consume it on daily basis helps for a better lifestyle. This is one such try where I ended in a perfect recipe on my second try!! My husband and neighbours liked this chutney a lot.

I have used sesame seeds to balance the cooling effect of Gooseberries. Either fresh peanuts or roasted peanuts can be used. Peanuts can always be replaced with chana dal/urad dal.

I have used jaggery to balance the spice and sourness in the chutney. Using jaggery helps for better taste. If you are not adding water to grind the chutney, dry roast sesame seeds first, powder it and keep it separate.

With lots of introduction about this chutney, let us check the recipe first and I have explained the process in brief with step-by-step pictures. Please go through it❤

INGREDIENTS

1 cup=200 ml.

  • Gooseberry- 7, big sized ( chopped to make 1 full cup)
  • Sesame seeds- 1 tbsp
  • Peanuts- 1 tbsp
  • Cumin seeds- 3/4th tsp
  • Red chilli- 5
  • Ginger- 1/2 inch
  • Curry leaves- 1 sprig
  • Mustard seeds- 1/4th tsp
  • Split urad dal- 1/4th tsp
  • Asafoedita powder- pinch
  • Jaggery- small size
  • Salt- as needed.

PROCEDURE

We are using big gooseberries/ periya Nellikai. Clean the Gooseberries/Nellikai well before using.

Both roasted and fresh peanuts can be used. Peanuts can be roasted separate till it cracks and kept separate. If you are roasting with other ingredients, roast it in low flame till it turns crisp so that other ingredients do not get burnt.

Cut Gooseberries/ Nellikai(Amla) in their partitions and remove it from the seed to make 1 full cup.
Now heat 1 tsp of oil in a pan and saute amla pieces with little salt added on top in medium high flame for 3 to 4 minutes. Do not burn them.
Nellikai/Amla pieces are cooked completely.
Move them to a bowl. Let it cool down.
This part can be made in three ways:
1. In the same pan, heat 2 tsp of oil and roast sesame seeds, peanuts first for 30 seconds. Then add cumin seeds, ginger and 4 red chillies and roast in low flame till peanuts turn crisp.
2. If roasting everything together at the same time, saute everything together in low flame till peanuts crisp so that other ingredients are not burnt.
3. If using roasted peanuts, it can be directly added when grinding.
Once done, let it cool down completely.
Once cooled, move everything together to a mixer jar along with small piece of jaggery.
If you are not going to add water to grind, first dry roast sesame seeds and powder it separate.
Check for the salt.
Grind it to coarse first. Then add water little by little and grind it to smooth. Adjust water according to the chutney consistency you need.
Keep it separate.
Now heat 1 tsp of oil in the same pan and add mustard seeds. Once mustard seeds splutter, add urad dal, curry leaves, 1 red chilli.
Add asafoedita powder. Keep the flame in low. Do not burn it. Let the curry leaves and red chillies crisp.
Pour the seasoning on top of the grinded chutney. Ready.

TIPS

  • Peanuts can be replaced with chana dal/ urad dal.
  • Use sesame oil for good taste.
  • Using jaggery stabilizes the taste.
  • 4 red chillies are added when grinding and one during seasoning. If you want to reduce the spice, you can by reducing red chillies but then the sour taste will dominate.
  • It can be stored in refrigerator for 4 to 5 days.