This is absolutely a drooling amchi kodial chutney. When we get gooseberry in plenty it has become a habit of the G.S.B.s to brine and use it during off-season. This chutney tastes heavenly with rice.
- Brined Gooseberry – 3 big size.
- Coconut gratings – 1 cup.
- Roasted red Chillies – 4
- Tamarind – small chickpea size.
- Peeled Garlic cloves – 6
- Salt to taste.
- Wash and remove the seeds of the brined Gooseberry
- Grind it with coconut gratings, red chillies, tamarind, garlic and salt adding very, very little water to a fine paste.
- Care must be taken while adding salt, since gooseberry is already salty.
- Transfer it to a serving bowl.
Serve this chutney with hot rice as a side dish.
For dry (Sukki) chutney traditionally no seasoning is done.
2 replies to “Mitakk Ghalelo Avalya Chutney”
What is the proportion of salt for 1 kg of Amla $ for how long do we need to keep in brine solution, Reply me by email…..sadved3010@gmail. com. Thanks in ADVANCE, LOVE UR RECEIPES, reminds me of my Amma' s cooking from whom I learnt a lot of my Cooking
For brine 1 kg Amla requires sufficient water adding quarter kg of salt. You can start using it after one month… or amla's colour start changing to little whitish. Use it before the colour of Amla changes to blackish.