Amla/Nellikai Thogayal Recipe (Gooseberry Chutney)

Archana Doshi
Amla/Nellikai Thogayal Recipe (Gooseberry Chutney)
493 ratings.

The Gooseberry (Amla/Nellikai) Chutney recipe also known as the Thogayal in south india, is a simple, sattvic preparation of the wonder berry "gooseberry". Gooseberries are rich in antioxidants and vitamins and help in curing a variety of diseases. Furthermore, the gooseberries contain adequate levels of minerals such as copper, calcium, phosphorus, manganese, magnesium, and potassium.

Serve this healthy Amla Thogayal Recipe with any paratha of your choice or poori, or with steamed rice and ghee.

Other Thogayal recipes that you can try are:

  1. Zucchini Thogayal (Tangy and Spicy Zucchini Chutney)
  2. Thengai Thogayal Recipe (Spicy and Tangy Coconut Chutney)
  3. Peerkangai Thogayal Recipe (Ridge Gourd Peel Chutney)

 

Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

15 M

Total in

25 M

Makes:

4 Servings

Ingredients

  • 100 grams Amla (Nellikai/ Gooseberry)
  • 1/4 cup Fresh coconut
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 teaspoon Whole Black Peppercorns
  • 1 Green Chilli
  • Salt , to taste

How to make Amla/Nellikai Thogayal Recipe (Gooseberry Chutney)

  1. To begin making the Amla Thogayal, we will first have to deseed the gooseberry. The way to do it is to keep cutting off portions of the gooseberry until you get close to the seed. Once you are done, keep the pieces of gooseberry aside

  2. In a small pan; roast the methi seeds and peppercorns one medium to low heat until you get a roasted aroma, then add in the coconut and lightly roast it along with the seeds.

  3. Once roasted, combine all the ingredients along with the roasted seeds into a blender and blend until smooth. You can optionally add a little water and make it a smooth paste. I personally like a little coarse texture to my gooseberry/amla/nellikai chutney.

  4. Once done, transfer to a air tight container and store in the refrigerator for about 2 weeks.

  5. Serve the Amla Thogayal along with steamed rice and ghee or parathas and pooris.

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Last Modified On Friday, 13 January 2017 17:28
     
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