- Heat the oil and add the mustard. When the mustard splutters, add urid daal allow the urid daal to redden a bit, and then add hing/asafoetida. Switch off the gas and add the methi seeds.
- Next add the red chilli powder and the amla gratings. Stir a little. Cool.
- Grind all the ingredients in the chutney pot of your mixer.
- Serve with palak thalipeeth.
I was going through my photographs, when I realised that I have not blogged about the “Amla Chutney” that I had made.
Amla Chutney was something my mom made and I loved it but I never paid attention to what goes into it.
I just made it out of the hazy taste I remembered and guess what my father liked it.
These are the pictures of all the five amla accompaniments that i have so far made.
The top left is Amla Chutney, Top right is Mor avala, Centre Amla pickle, bottom left amla supari and the bottom right amla sweet sour preserve.
Here are the ingredients:
1 cup amla, grated
1 ¼ cup dry coconut, grated (you can use fresh coconut grated but the chutney will not keep for long)
½ tblspn oil
½ tsp mustard
1 heaped tsp of urid daal
1 small piece of hing/asafoetida (use 1 tsp if you are using powdered hing/asafoetida)
¼ tsp methi/ fenugreek seeds
2 tblspn red chilli powder (adjust as per taste)
A marble sized piece of jaggery (adjust as per taste)
Salt (adjust as per taste)