Spicy Amla Chutney Recipe | Spicy Indian Goosberry Chutney
Amla Teekhi chutney is a quick and easy recipe of chutney which makes a perfect side accompaniment with your meals. You can serve it with snacks or any of yours meals. Gooseberry has high nutritional value , it not only tastes amazing but is beneficial too. This tangy spicy taste will keep you tempting for more flavors.
Here’s step by step recipe with pictures to make Spicy Amla chutney. Drool over this amazing chutney and relish your food anytime. Enjoy.
Direction :
Getting Ready :
Take 100 gms amla. Cut off the pulp from the amlas and remove the seeds.Repeat the same procedure with the rest of the amlas as well.
Making:
Roughly chop 100 gms coriander, Remove the stalk, wash them twice with water and place in sieve to dry. Then make a bunch then cut it, gather again then chop coarsely.
To make chutney place amla chunks and coriander leaves in a mixture jar. Cut 4 green chilies into two halves and put too. Add 1 tsp salt or as per taste, ½ tsp cumin seeds, 1 pinch asafoetida, 10 black peppercorns and 3 to 4 tbsp water to grind the chutney.
Transfer the chutney from the jar onto the bowl. Spicy and flavorful chutney is ready.
Serving :
Spicy and delicious amla chutney is ready.Serve this scrumptious chutney with samosa, pakoras or kachoris. You can store this spicy-zingy chutney for 6 to 7 days in refrigerator.
Suggestion:
- Adjust the quantity of chilies as desired.
- Green Coriander - 100 gms
- Amla - 100 gms
- Black pepper seeds - 10
- Asafoetida - 1 pinch
- Cumin seeds - ½ tsp
- Salt - 1 tsp or to taste
- Green chili - 4
- Take 100 gms amla. Cut off the pulp from the amlas and remove the seeds.Repeat the same procedure with the rest of the amlas as well.
- Roughly chop 100 gms coriander, Remove the stalk, wash them twice with water and place in sieve to dry. Then make a bunch then cut it, gather again then chop coarsely.
- To make chutney place amla chunks and coriander leaves in a mixture jar. Cut 4 green chilies into two halves and put too. Add 1 tsp salt or as per taste, ½ tsp cumin seeds, 1 pinch asafoetida, 10 black peppercorns and 3 to 4 tbsp water to grind the chutney.
- Transfer the chutney from the jar onto the bowl. Spicy and flavorful chutney is ready.
