May 31, 2013

Nellikai Thokku / Gooseberry Chutney / Spiced Pureed Amla Pickle

When i found a huge bag full of gooseberries arrived from our relatives house, i was quite excited to see that. They all are homegrown and juicy. My mother asked me to do something with that before it all goes bad. Because there were tons of them which cannot be finished just by eating on its own. So i decided to try my hands on some of my favorite recipes. I made this one and also a gooseberry juice which i will post soon.

This is one of the thokku which i invented, it is sweet, sour, spicy and a little bitter from the gooseberry. This taste great with curd rice in my opinion. When i finished making it, everyone was licking the kadai. My perimma took a jar for her and she liked it a lot. I hope you will love it too..

Preparation Time : 15 mins
Cooking Time : 45 mins
Makes : 3 to 4 cups


Gooseberry / Amla / Nellikai - 30 Medium ones
Oil - 3/4 cup
Mustard Seeds / Kaduku - 1 tsp
Fenugreek Seeds / Methi / Vendayam - 1 tsp
Asafoetida / Hing / Kaya Podi - 1/2 tsp
Chilli powder - 6 tblspn or to taste
Salt - 5 tblspn or to taste
Jaggery / Sarkarai - 3/4 cup or to taste


Take Amla in a pot and cover them with water. Cook them for 15 mins till they are cooked. Drain them and separate them from seeds. Take them in a blender and make into a puree.

Heat oil in a kadai. Add in mustard, fenugreek seeds, asafoetida and let them sizzle.

Add in chilli powder and mix well with the oil.

Add in pureed amla and toss well with the oil.

Now add in salt, jaggery and mix well.

Keep this cooking till oil separates from the mixture. It will take around 20 to 30 mins

Now switch off the flame and let them cool down.

Store in a air tight container in fridge.

Serve with rice and curry or curd rice.

Take all your ingredients

You need some fresh and firm gooseberry

Add them to water and boil it

Cover and cook

Cook for 15 mins till the gooseberry is cooked

Drain them

Separate them from seed

Add it to blender

Make it into a puree

Heat oil in a kadai

Add in mustard and fenugreek seeds

Add in asafoetida

Add in chilli powder

Mix well

Add in the pureed amla

Mix well in the masala

Add in salt

And jaggery

Mix this well

Keep this cooking...

Keep cooking till oil separates

Cool down and store in air tight container


Chandrani Banerjee said...

Khatta mitha chutney looks yummy.

Laxmi said...

wow.. like its color.. i make it quite similar except for the jaggery.. will try it adding it sometime.. :)

nayana said...

Such a mouthwatering chutney, good to have it handy in house a rich source of vit C . for how many days does it stay good ? Todays post :

Hamaree Rasoi said...

Chutney looks simply delicious and mouthwatering. Excellent preparation.

ramachandran narayanasamy said...

the pickle looks tempting.

Aarthi said...

@nayanaYou can keep in the fridge for more than a month. Just use clean spoons everytime you use them

nayana said...

Thanks Aarthi , planning to make it soon...

priscilla said...

Very tasty...I tried it today...thanks for the recipe..

Gurpreet Saharan said...

hey aarthi, i read all ur recipies n tried all with organic amla. all came out mouthwatering, please suggest something for preparing amla candies too....both khatti chatpati and sweet too, pleaseeeeeee..........

ratty said...

Looks following your thokku recipe now..Thanks for putting it up.

suji said...

Hii aarthi... I have tried this recipe a couple of days back.. and it was so tasty and i kept it in the fridge....

Thanku so much for this recipe and aarthi... all the recipes are so good...i ll try everything :) ..u r making evrything easier

sudha said...

Hi, superb. Thanks for ur recipe.
Is itcompulsory to add jaggery or can we skip it? Please tell me.

Aarthi said...

@sudhaYou have to add it.

sudha said...

Thx aarthi. I tried it out and its really superb.

Unknown said...

Super reiepe .Amala thokku tastes. Very yummy .thank you very much. Good luck for your efforts

Gurpreet Kaur said...

Mine become little bitter, any suggestion to correct it

Aarthi said...

@Gurpreet Kauradd little more sugar

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