Nillikai

(from Nandini’s recipe box)

Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people

Categories: Chutney

Ingredients

  • •Amla / Nellikai / gooseberry - 3 to 4 medium sized ones
  • •Grated coconut - 1/4 cup
  • •Methi / fenugreek seeds - 1/4 tsp
  • •Grated Jaggery - 1 tsp
  • •Salt - to taste
  • •Red chillies - 1 nos
  • •Tempering : Oil (1 tsp). Mustard seeds - 1/2 tsp, Asafoetida - a pinch, curry leaves

Directions

  1. 1) Wash and pat dry the amla. Finely grate them. I got about 1/4 cup of grated stuff.

  2. 2) Dry roast methi seeds. In the same pan, heat 1/4 tsp of oil and fry red chillies. Cool.

  3. 3) Grind the amla, coconut, fenugreek and red chillies with salt and minimum water to a thick paste.

  4. 4) Turn to a bowl, add jaggery. Prepare tempering and pour on the chutney, and serve with hot rice and ghee. This chutney keeps for a week under refreigeration.

  5. Tip:

  6. 1) you could use leftover chutney as a spread for bread / chapati and stir fried veggies for very healthy sandwiches / wraps

  7. 2) If using salted dried amla, reduce the salt used.

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