Sunday, 23 December 2012

Amla Chutney (Nellikai Thuvaiyal)


  • Amla (Nellikkai) - 6 nos
  • Urad Dal (Ulunthu Paruppu) - 10 gm
  • Moong Dal (Cheru Payaru) - 10 gm
  • Jeera (Jeeragam) - 1 tea spoon
  • Red Chilly (Vara Milagai) - 2 nos
  • Grated Coconut (Thengai Thuruval) - quarter cup
  • Any edible oil - 2 tea spoon
  • Salt  - as required


  1. Cut Amla into small pieces (and remove seeds) 
  2. Heat a pan with two spoons of oil and put jeera, moong dal, urad dal, red chilly
  3. Put amla into the pan and fry for three minutes
  4. Add shredded coconut to the pan and still for a minute
  5. Finally, add pinch of salt and transfer fried contents from pan to a mixer jar and blend it 
  6. Once chutney is ground enough store it in a bowl/bottle

This chutney can be served as a alternate for pickle or side dish which can be consumed with rice or chapathis.

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