Amla Chutney Recipe is a delicious accompaniment to Dosa and Idli. This easy-to-make chutney has gooseberries with ingredients like green chilies, ginger, and coriander along with Coconut. This balances the tartness of amla and makes a great side dish for dosa.
Amla Chutney is a tangy, spicy easy to make side dish for Dosa. You can prepare this Nellikai Chutney Recipe with green chilies, coconut to balance the tartness of amla.
Amla (Hindi) is known as Indian Gooseberry, Usirikaya in Telugu, Nellikai in Tamil. Amla is known to promote heart health, provide anti-aging effects, improve immune function, and reduce heartburn severity and cancer risk as referred from health sites.
- A to Z Condiments - List of Condiments
- What are these Gooseberries called in India?
- Ingredients used to make this Amla Chutney Recipe
- Instructions to make ~ Step by Step Pictures
- Substitutions you can make
- Storage - Amla Chutney Recipe
- Other Amla / Indian Gooseberry dishes you'll love
- Amla Chutney with Coconut
- PIN This Amla Chutney Recipe for Later
A to Z Condiments - List of Condiments
Condiments are an important part of all meals. The condiments can be simple or compound/ elaborate ones. Above all, you can consider simple Condiments like celery salt, garlic salt, onion salt, etc. While compound condiments will include dishes like chili sauce, chutney, meat sauce, mint sauce, prepared mustard, etc.)
You can use condiments to enhance the flavor of food. Finally, a condiment is a sauce, powder, pickle, chutney.
Similarly, we add the condiments to the food while cooking, after cooking. You can use it to enhance the flavor or to complement the dish. Finally, why am I talking so much about condiments? Well, as part of the A to Z Series, I will be sharing a list of Indian condiments in A to Z Order. I will showcase podis, pickles, sauces, chutneys.
Starting the A to Z Condiment series with Amla Chutney Recipe.
What are these Gooseberries called in India?
These Gooseberries are commonly known as the Indian gooseberry and have two scientific names Phyllanthus emblica, Emblica officinalis. This berry has many medicinal values.
We also call this chutney Usirikaya pachadi, Spicy Indian Gooseberry chutney, or Nellikai Chutney.
Ingredients used to make this Amla Chutney Recipe
Amla / Indian Gooseberry - We have two varieties available. I used the bigger Amla and depending on your need, you can use 2 to 3 numbers.
Coconut - Since I was serving this chutney with Dosa, I added coconut to balance the tartness of amla.
For Spice - As tiffin Chutney, I mostly use only green chilies. However, you can make it with dried red chilies as well.
Herbs - To increase the green element, I added both curry leaves and coriander leaves. On the whole, this makes it very healthy!
Balancing the sour - By default, we add a little bit of tamarind to all chutneys.
Instructions to make ~ Step by Step Pictures
Grinding the Chutney
Wash and chop the amla, coconut, green chilies. Clean and wash the herbs. Take all the ingredients in the mixer jar.
Without adding water, pulse it a couple of times. Remove lid, add water as required, and pulse to a smooth paste. Add tamarind to the mix.
Transfer the chutney to the serving bowl.
Heat a small pan with oil, add the mustard, urad dal, and curry leaves. Let the mustard splutter. Pour this over the chutney.
Serve with Dosas.
Substitutions you can make
If fresh coconut is not available, you can use roasted chickpea.
Instead of green chilies, you can use dried red chilies as well.
Storage - Amla Chutney Recipe
Since this is ground fresh and use fresh tamarind, the shelf life is very less. You can maximum store it for the same day by refrigerating it for a couple of hours.
Other Amla / Indian Gooseberry dishes you'll love
- How to Preserve Amla in Honey
- Usirikaya Podi
- Nellikai Thayir Pachadi
- Amla Pickle
- Detox Drink with Cucumber, Mint, and Amla
Amla Chutney with Coconut
For the Chutney
- 3 Amla / Indian Gooseberry
- 3 tablespoon Coconut chopped or grated
- 4 Green Chilies
- 1 sprig Curry Leaves
- Handful Coriander Leaves
- Salt to taste
- 1 teaspoon Tamarind Extract
- 1 teaspoon Cooking Oil
- 1/2 teaspoon Mustard Seeds
- 1/2 teaspoon Urad Dal
- 1 sprig Curry leaves
Grinding the Chutney
- Wash and chop the amla, coconut, green chilies. Clean and wash the herbs. Take all the ingredients in the mixer jar.
- Without adding water, pulse it a couple of times. Remove lid, add water as required, and pulse to a smooth paste. Add tamarind to the mix.
- Transfer the chutney to the serving bowl.
- Heat a small pan with oil, add the mustard, urad dal, and curry leaves. Let the mustard splutter. Pour this over the chutney.
- Serve with Dosas.