We all know that Amla is rich in minerals and vitamins, especially vitamin B & C. But still we don’t really bother to eat it raw. Either we pickle it or we keep it in bran.
If you are an amateur or a bachelor trying new recipes, you have found the perfect place. Bachelor cooking section is made exclusive for you. Here we will cover recipes which are easy to cook with minimal number of ingredients and won’t consume more time from you. These recipes are not only easy to cook but they are also very much nutritious and tasty. Try these recipes to build up the confidence level.Here we are introducing to you, a simple but wonderful side dish using raw gooseberries (Amla), with the special Kerala taste, in Nellikka Chammanthi. It’s a 10 minute dish which gives you a ton of health benefits. It is good to go with rice, Appam, Dosa etc.
1 review, 4.78/5
|Scraped coconut||2/3 cup|
|Green chilli||1 – 2 nos|
|Curry leaves||7-10 nos|
|Ginger||½ inch piece|
|Salt||enough to taste|
Take Indian Gooseberries and cut it into small pieces. Remove the seeds. Peel the skin of shallots and ginger. Wash them clean. Wash green chillies and curry leaves. Measure 2/3 cup of scraped coconut.
Crush green chillies and curry leaves using a blender. To the crushed mixture add, scraped coconut, ginger, amla, shallots and salt. Blend it into a paste by adding water occasionally (as required).
Remove the chutney from the blender and make it to a ball using clean hands. Transfer the same to a serving bowl. Indian Gooseberry chutney is ready to serve.
Stage 1- Cut Indian Gooseberries into small pieces. Remove the seeds. Peel the skin of shallots and ginger. Wash green chillies and curry leaves. Measure 2/3 cup of scraped coconut.
Stage 2- Crush green chillies and curry leaves using a blender. To the crushed mixture add, scraped coconut, ginger, amla, shallots and salt. Blend it to a paste by adding water occasionally.
Stage 3- using clean hands, ball the chutney and transfer to a serving dish.
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