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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

Ingredients:

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

Method:

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.

Pictorial:
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

9 comments:

Chandrani Banerjee said... Best Blogger Tips

Khatta mitha chutney looks yummy.

Laxmi said... Best Blogger Tips

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

nayana said... Best Blogger Tips

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 : http://nayanas-kitchen-kreations.blogspot.in/2013/05/eggless-pinacolada-doughnuts.html

Hamaree Rasoi said... Best Blogger Tips

Chutney looks simply delicious and mouthwatering. Excellent preparation.
Deepa

ramachandran narayanasamy said... Best Blogger Tips

the pickle looks tempting.

Aarthi said... Best Blogger Tips

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

nayana said... Best Blogger Tips

Thanks Aarthi , planning to make it soon...

priscilla said... Best Blogger Tips

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

Gurpreet Saharan said... Best Blogger Tips

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..........