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

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.

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.

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

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