Goosebery (Amla) Chutney

Posted by Srilata Bhat on

Main Benefits of Indian Gooseberry :
Amla Balances the tridoshas, boosting the immune system, rich in vitamin C. Improves digestion and metabolism. Amla season is from mid-September to December. 
Amla plant contains phenolic compounds,  phyllembelic acid, phyllembelin, rutin, curcum-inoids, tannins and emblicol. All parts of the plant are used for medicinal purposes, especially the fruit, which has been used in Ayurveda as a potent rasayana and in traditional medicine for the treatment of diarrhea, jaundice, and inflammation. Various plant parts show anti diabetic, hypoglycemic, antibacterial, antioxidant, antiferromagnetic, protectiveness and chemo preventive properties.
Ingredients for the recipe :
8 whole amla, de-seeded
2 Kashmiri lal mirch 
1 tsp mustard seeds 
1 tsp fenugreek seeds 
 2 tsp coriander seeds
Method : Boil all the above ingredients in 2.5 cups of water for about 15 minutes or until half the water is absorbed.  Let this cool down. Add 3/4 tsp salt and blend it until it's a fine paste. 
Prepare for tempering/tadka : Heat 1.5 tbsp of sesame oil in a medium-large saucepan. Add 1 tsp mustard seeds and won't until they make a cracking sound. Now turn off the heat, add 3/4 tsp asafetida and 8-10 curry leaves. Pour the tampering on the blended chutney and give it a nice mix; serve it with boiled grains. 
1.Serve with built rice and ghee for Pitta dosha.
2. Serve the chutney with boiled quinoa and ghee for Kapha dosha. 
3.Serve the chutney with whole grain oats or red rice with ghee for Vata dosha. 
4. Mix freshly cooked grain with ghee and chutney, and eat it for lunch. You add a curry, dal or vegetable stir fry as a side. 
5. Serve with dosas, flatbread sandwiches.
Notes: Skip the mustard seeds in the boiling part of the recipe for excess Pitta dosha. Leftover Chutney can be stored in the fridge. Amla recipes should not eaten with yogurt or milk. So AVOID eating yogurt with this chutney.

← Older Post Newer Post →