- 100 gms amla
- 1 Green Chilly
- 1 inch Ginger chopped
- 2 cloves garlic
- 1 kashmiri red chilly
- 1 tbspn Sesame Seeds
- 1 tbspn Water
- 1 tspn salt
- Add all ingredients to a grinder and grind to a paste
- Serve with lunch, dinner, pakodas, snacks, etc.
- Refrigerate for up to 4/ 5 days in a closed container
Bangalore is always a green and refreshing break for me. This time I was there only for a day, but I took the time to wander around in the garden. My friend Nishi and me saw our Amla tree flourishing with green gorgeous star shaped fruits.
The ones we have growing in our garden are not the traditional variety of Amla. We have a variety called Harpharouri in Hindi, or Malay gooseberry or Tahitian gooseberry. But as tasty and as edible.
You can of course and must use the Amla found in market. No point going on a hunt for this particular kind!
We had met after a long time, so we spent the entire day with each other. It was time for some drinks and snacks, and I must say that the Amla Chutney went well with everything - masala papad, pakodas, rice crisps, chips. We had some of it for dinner too, with our chapatti and veggies.
It's really simple to make. Takes only a few minutes. The only time consuming part would be the de seeding of the Amla. It's healthy. The Amla gives you a shot of Vitamin C (who does'nt need an extra shot of that huh?), the sesame seed has calcium and the chillies build immunity not to mention add a super zest to the whole thing.
Do send me comments. What did you eat it with? How did it taste?
Cheers and Ciao till we meet again.
Kankana Saxena says
The apt we used to live in Bangalore had a ginormous tree of this fruit. It was too tart for my taste bud but then Ma made this chutney with jaggery and it turned into such a delicious relish. Loving your version of the chutney too!
Thanks. Loving your recipes too. Going to try the egg paratha really soon!!