Instant Amla Chutneys - Dhaniya Amla Chutney & Spicy Amla Chutney (No Coconut)

Amla(Nellika) is in season and there are numerous health benefits of this simple fruit. The vitamin C content in amla is so good that it boost the immunity. We should always try to incorporate this fruit as much as possible for the herbal uses.My kids are not fond of eating this fruit raw, and so I try to incorporate them in chutneys to sneak in the benefits. 

These two chutneys are made without adding coconut and so can be made in a jiffy. Give these a try and serve with idli dosas or can be served as a diip with kachoris/ samosas/ beead pakoras. The spicy amla chutney can be served with steamed rice too. The spicy amla chutney is moderately hot and I have used beydagi chillies. Alter spice as per tolerance. The green chutney loses colour as it sits long, so make and use immediately, and this chutney is tart but compliments well when served with idlis or dosas. Tempering the chutney is totally optional and can be served without that too. Give it a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 5 minutes

Author ~ Julie

Ingredients

For Dhaniya Amla Chutney

coriander (dhaniya leaves) 1 bunch

cashews 5
almonds 5
amla 2, deseeded and cut

green chilli 1
ginger 1/2’ piece
hing (kayam podi) 1/8 tsp
salt to taste

sugar 2 tsp

to temper

mustard seeds 1/2 tsp

red dry chilly 1 broken

curry leaves, a sprig

oil 1tbsp

For Spicy Amla Chutney

amla 3, deseeded & cut

shallots one handful

ginger 1 small piece

curry leaves 1 sprig

red dry chilly 4; broken

oil 2tbsp

salt

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Method

FOR DHANIYA AMLA CHUTNEY(Malliyila Nellika Chammanthi)

Wash the dhaniya (coriander leaves), keep aside. To the blender jar, add the cut amla pieces, ginger, green chillies, almonds, cashews. Add hing, salt, sugar and pulse twice to crush the mix. Then add the washed coriander leaves. Add ice-cold water (2tbsp) and grind smooth. Transfer to a bowl. 

To temper(optional step)-Heat oil in a wok and add oil. To this add mustard seeds, dry red chilly and curry leaves. Switch off and pour over the chutney, mix and serve. We had with pesarattu(moong dal dosa).

SPICY AMLA CHUTNEY-

Heat a pan and add oil. To this, add the broken red dry chilly. Sauté until crisp, add the shallots, ginger and curry leaves. Then fry until onions are translucent and lightly browned. Add the cut amla pieces and sauté until lightly browned, add salt. Switch off and cool lightly. Transfer to a blender jar and grind to a smooth paste without adding water.

     

                                        

NOTES

* Tempering the chutney is totally optional and can be served without that too.

* Adding sugar to green chutney balances the flavours.

* The spicy amla chutney is moderately hot and I have used beydagi chillies. Alter spice as per tolerance. You can even add 2tbsp grated coconut to reduce spice or reduce the chillies.

RELATED POSTS

* Amla (Nellika) Uppilittathu

* Amla (Nellikka) Jam

* Amla Chutney(Nellikka Chammanthi)

* Nellikka Achar

* Amla Syrup(Nellikka Syrup)

* Nellika Mittai(Ama Candy)

* Amla Murabba