Chutney prepared with gooseberry / nellikai / amla and coconut which tastes well with hot idli’s and dosai. Gooseberry is very rich in Vitamin C. It contains many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex.

Ingredients:

Serves 4 to 5

• 3 nos – Gooseberry / periya nellikai/ Amla (chopped)
• 1 cup – Coconut grated
• 2 or 3 nos – Dry red chillies
• 1/4 inch – Ginger chopped
• 1/4 tsp – Split black gram / ulunthu
• 4 or 5 nos – Curry leaves
• Salt to taste
• 1 tsp – Oil

Seasonings:

• 1 tbsp – Sesame oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram / ulunthu
• 4 or 5 nos – Curry leaves
• 1 or 2 pinches – Asafoetida

Preparation method:

1. Heat oil in a pan, add split black gram/ulunthu, dry red chillies and few curry leaves, saute until they are golden brown in color.
2. Followed by chopped ginger and gooseberry, saute until they are well cooked. Finally add grated coconut, saute for few seconds and switch off the stove.
3. Allow the mixture to cool completely and grind it to a slightly coarse paste. Finally season with items given in the list for seasoning. Gooseberry chutney is ready and serve with hot idly or dosai.

Notes:

• If you prefer, you may use a pinch of tamarind in this recipe.
• Do not grind chutney to a fine paste. It should be grinded coarsely.
• You may increase or decrease the amount of dry red chillies as per your spice level.
• You may reduce the number of gooseberry, if you think it is very tangy.