Lehsun Amla Chutney Recipe – Garlic Gooseberry Chutney
Lehsun Amla Chutney, also known as Garlic Gooseberry Chutney, is a flavorful and tangy side dish hailing from the vibrant cuisine of Tamil Nadu. This delightful chutney combines the nutritional power of gooseberries (amla) with the distinct aroma of garlic, pearl onions, and fresh herbs like mint and coriander. It is a perfect accompaniment to various South Indian delicacies, such as Dosa and Idli, but can also be served alongside steamed rice and vegetables for a wholesome meal. This chutney is a storehouse of health benefits, as it combines the richness of superfoods into a tantalizing and aromatic treat.
Course: Side Dish
Cuisine: Tamil Nadu
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Amla (Gooseberry/Nellikai) | 8 pieces |
| Pearl onions (Sambar Onions) | 6 pieces |
| Garlic | 10 cloves |
| Green Chillies | 2 |
| Mint Leaves (Pudina) | 1/2 cup |
| Coriander Leaves (Dhania) | 1/2 cup |
| Salt | To taste |
| Oil (for sautéing) | 1 teaspoon |
| For Tempering | |
| Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1/4 teaspoon |
| Chana Dal (Bengal Gram) | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
| Cashew nuts | 10 |
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Instructions
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Prepare the Amla and Greens:
- Wash the gooseberries (amla) thoroughly. Cut them into pieces and remove the seeds. Set aside.
- Wash the mint leaves and coriander leaves, ensuring they are clean and ready for use.
-
-
Sauté the Vegetables:
- Heat 1 teaspoon of oil in a heavy-bottomed pan over medium heat.
- Once the oil is hot, add the pearl onions and garlic cloves. Sauté until the onions turn translucent and the garlic releases its fragrance.
- Add the chopped amla, mint leaves, and coriander leaves. Sauté the mixture for 2 minutes, allowing the leaves to wilt and the amla to soften slightly. Turn off the heat and allow the mixture to cool.
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Blend the Chutney:
- Once the mixture has cooled down, transfer it into a blender or mixer.
- Add salt to taste and blend everything into a thick, smooth paste. Add a small amount of water, just enough to help the ingredients blend easily. The chutney should have a thick consistency.
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Prepare the Tempering:
- In a separate tadka or tempering pan, heat 1 teaspoon of oil over medium heat.
- Add mustard seeds, chana dal, and urad dal. Once the mustard seeds begin to splutter, add the curry leaves and cashew nuts.
- Fry the cashew nuts until they turn golden brown and crispy.
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Combine and Serve:
- Pour the prepared tempering over the blended chutney. Mix everything well so the flavors are evenly distributed.
- Your Garlic Amla Chutney is now ready to serve.
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Serving Suggestions:
- Serve this chutney as a delicious side dish with hot, crispy Dosa or soft Idli for a fulfilling breakfast.
- You can also pair it with steamed rice and ghee for a simple yet flavorful lunch. It pairs beautifully with a serving of Beetroot Poriyal on the side.
Health Benefits of Lehsun Amla Chutney
- Amla (Gooseberry): Known for its high vitamin C content, amla helps boost immunity, improves digestion, and promotes healthy skin.
- Garlic: Packed with antioxidants, garlic helps lower cholesterol levels, regulate blood pressure, and supports heart health.
- Coriander and Mint: Both herbs are rich in vitamins and antioxidants, aiding in digestion and providing a refreshing flavor to the chutney.
- Cashews: A great source of healthy fats, proteins, and minerals, cashews add a crunchy texture and nutritional value to the chutney.
Conclusion
Lehsun Amla Chutney is an excellent addition to your kitchen repertoire, not just for its delightful taste but also for its powerful health benefits. This tangy and aromatic chutney is a perfect way to introduce the goodness of gooseberries and garlic into your meals, while also enhancing your favorite dishes. Whether served with South Indian snacks or as a refreshing accompaniment to rice, this chutney will elevate your meals and nourish your body with every bite.
