Roasted Amla chutney/ Gooseberry dip


In winter’s you get amla in abundance, why not try a chutney with these fresh gooseberry which goes well with bakris , rotis and rice.

Roasting is done on open fire with the flame low so that the Amla gets cooked a bit. After allowing it to cool don’t peel the skin grind the chutney with the skin, this makes this chutney full of flavours. Same way you have to roast garlic, chilli n ginger. Then grind it to fine paste. It that simple.

While buying Amla do buy the once without any dark spots.

Let’s get the recipe

#purvanchaltadka #gooseberry #chutney #dip

Roasted Amla Chutney

Ingredients

  • 3 amla/gooseberry
  • 4 green chilli
  • 4 garlic cloves
  • 5 to 6 pudina/ peppermint leaves
  • Handful of coriander leaves
  • 1/2 teaspoon black salt/kala namak
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Small piece of ginger
  • 1/2 teaspoon jeera/cumin seeds
  • 3 to 4 tablespoon water

Method

  • Roast amla, ginger, garlic n green chilli
  • Take a grinder now remove the seeds of amla add them in the jar with coriander leaves, pudina,jeera,kala namak, salt,sugar,ginger,garlic, green chilli with some water
  • Grind it to a fine paste
  • Enjoy with rotis or bakris.

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