Chutney is such an important part of Indian cuisine. There are many varieties of chutney. Chutneys may be either wet or dry. In the past, chutneys were ground with a mortar and pestle, these days’ electric blenders or food processors are used as labour-saving alternatives to the traditional stone grinding.
So here I am back with another chutney recipe. This time I added amla also known as indian gooseberries to the normal coriander chutney. Amla is the most potent natural source of Vitamin C. In fact, this tiny fruit has as much Vitamin C as two oranges. Just like most berries, it is low in sugar and has high fiber content, making it an ideal daily fruit for almost anyone.
The tanginess of alma and spicy green chillies when added to coriander leaves makes it a perfect balance of taste. Let us see the recipe now.
|Dhainya/Coriander leaves||2 cups|
|Hari mirch/green chilli||4|
1. Wash coriander leaves and chop them.
2. Cut amla properly and remove the seeds from it.
3. Wash green chillies and cut them.
4. In a blender blend all the ingredients’ to form course paste.
Look for more chutney recipe here.