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. 

Serve Garlic Amla Chutney as a side dish for Dosa or Idli for breakfast.

You can even serve Garlic Amla Chutney with hot steamed rice and ghee along with Beetroot Poriyal for a simple lunch.