Lehsun Amla Chutney Recipe - Garlic Gooseberry Chutney
You have to try this tangy chutney of Garlic and Amla, ground along with pearl onions and tempered with curry leaves.This lip smacking chutney can be served along with dosa and idlis as a side dish or even had along with hot steamed rice.
Lehsun Amla Chutney Recipe is a delicious and tangy chutney recipe that is prepared with garlic, pearl onions, gooseberries or amla, coriander leaves and mint leaves. This chutney is a powerhouse of superfood ingredients.
Garlic - Is a natural antibiotic, aids the body's immune system to fight off germs and boosts immunity.
Gooseberry - Rich in Vitamin C, helps in warding of colds and flu in the winter months.
Coriander Leaves - Aids in digestion and it has a high content of iron thereby helps in improving iron content in those who are anaemic.
If you like this recipe of Garlic Amla Chutney, here are a few more Indian Chutney recipes you should try.
- 8 Amla (Nellikai/ Gooseberry)
- 6 Pearl onions (Sambar Onions)
- 10 cloves Garlic
- 2 Green Chillies
- 1/2 cup Mint Leaves (Pudina)
- 1/2 cup Coriander (Dhania) Leaves
- Salt , as per your taste
- 1 teaspoon Sunflower Oil For Tempering
- 1 teaspoon Sunflower Oil
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon White Urad Dal (Split)
- 1/4 teaspoon Chana dal (Bengal Gram Dal)
- 1 sprig Curry leaves
- 10 Cashew nuts
How to make Lehsun Amla Chutney Recipe - Garlic Gooseberry Chutney
To begin making Garlic Amla Chutney Recipe, first wash the gooseberry, cut into pieces and remove the seed. Wash mint leaves, coriander leaves and keep aside.
Place a heavy bottomed pan on heat and add a teaspoon cooking oil.
Once the oil is hot, add pearl onions and garlic. Saute them until the onions are translucent.
Next add gooseberry (amla), mint leaves and coriander leaves. Saute well for 2 minutes until the leaves wilt. Turn off the the heat.
Allow the amla, garlic and onion mixture to cool.
Once cooled, transfer the Garlic Amla Chutney mixture into mixer along with required amount of salt. Blend everything into thick paste adding very little water. Keep the Garlic Amla Chutney aside.
To prepare the tempering, heat 1 teaspoon of oil in a tadka pan.
Once the oil is hot, add mustard seeds, chana dal and urad dal. Once the mustard seeds sputters, add curry leaves and cashews. Fry the cashew nuts until they are brown.
Add the prepared tempering to the Garlic Amla Chutney. Mix well and your Garlic Amla Chutney is ready to be served.
You can even serve Garlic Amla Chutney with hot steamed rice and ghee along with Beetroot Poriyal for a simple lunch.