Saturday, 28 January 2012

Gooseberry Coconut Chutney

Gooseberry / Amla 3 – 4
Fresh Coconut (Grated) 1/2 Cup
Green Chiles 1 – 2
Turmeric Powder a Pinch
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp
Method of preparation:
Remove stems, wash and slice the green chiles.
Bring to boil a cup of water, add gooseberry.
Boil till gooseberry softens. Remove alma from heat.
Once warm enough to handle, chop the gooseberry into pieces discarding the seeds.
Grind gooseberry, coconut, green chiles and salt into fine mixture without adding any water.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ground gooseberry coconut mixture and turmeric.
Stir fry for few seconds and remove from heat.
Serve gooseberry coconut chutney with steamed rice and dollop of ghee.