Nellikka Chammanthi || Gooseberry / Amla Chutney|| Ep No :117
Here's the recipe of Gooseberry chutney , which is a best combination with hot rice and porridge.
Wash and drain 250 grams of gooseberries.
Put it in an earthen pot, add a teaspoon of salt along with half glass water.
Bring it to boil on a high flame.
When it boils, reduce flame and cook for 2 to 3 minutes.
Add ten Bird's eye chilies to the gooseberries , cook along with it.
When gooseberries gets cracks on it, it is cooked well, switch off the flame.
Allow to cool.
Take fifteen cooked gooseberries, de- seed all the gooseberries.
And make it into small pieces.
Transfer gooseberries and bird's eye chilies to the mixi jar and crush them well.
Then add coconut along with a pinch of salt and crush it.
Transfer to a plate and mix well.
Serve with hot rice or porridge.
The remaining cooked gooseberries can be transferred into a clay pot or glass bottles and store in the refrigerator.
Use cooked bird's eye chilies when making chutney's next time.
The water left over also can be poured into the pot for preservation as it is salted water.
Ingredients :
Thank you
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