Nellikai Thokku (Amla Dry Chutney)
Nellikai Thokku - spicy and lightly sour South Indian condiment made with Indian gooseberry and Indian pantry ingredients. Perfect as a side dish with rice and curry or to serve with idli and dosa. It is a vegan and nut free dish.
Servings: 1 jar
Calories: 500kcal
Equipment
- 1 Wide Steel Pan
- 1 Mixer Grinder/Blender
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Tablespoons Oil
- ½ Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- ½ Teaspoon Fenugreek Seeds (Methi Seeds)
- Big pinch Asafoetida/ Hing
- 1.5 Teaspoons Urad Dal
- 1.5 Teaspoons Chana Dal
- 2 sprigs Curry Leaves wash and remove leaves from stem
- 2 Green Chillies adjust to your spice level
- 4 Dried Red Chillies adjust to your spice level
- 255 gms Nellikai/Amla/Indian Gooseberry
- ½ Teaspoon Turmeric
- Salt as required
- half bunch Coriander leaves and stalk wash and chop
Instructions
- Wash gooseberries, remove pits, slice and set them aside to use later.255 gms Nellikai/Amla/Indian Gooseberry
- In a wide kadai, heat oil on medium heat. Add mustard, cumin, fenugreek seeds and asafoetida. Let mustard seeds splutter.2 Tablespoons Oil, ½ Teaspoon Mustard Seeds, 1 Teaspoon Cumin Seeds, ½ Teaspoon Fenugreek Seeds (Methi Seeds), Big pinch Asafoetida/ Hing
- Now add urad dal, chana dal and saute until they turn light golden.1.5 Teaspoons Urad Dal, 1.5 Teaspoons Chana Dal
- Add curry leaves and saute for a few seconds.2 sprigs Curry Leaves
- Add green and red chillies and saute on medium heat until chillies release their pungent aroma.2 Green Chillies, 4 Dried Red Chillies
- Now add the gooseberry, turmeric, and salt. Stir well and cook for 8-10 minutes, until the gooseberries become slightly tender and raw aroma vanishes.255 gms Nellikai/Amla/Indian Gooseberry, ½ Teaspoon Turmeric, Salt
- Add coriander leaves and stalk, then switch the heat off.half bunch Coriander leaves and stalk
- Allow the cooked gooseberry mixture to cool completely.
- Once cooled, transfer the mixture to a mixer jar or blender and blend coarsely without adding any water.
- Serve nellikai thokku as a side dish with rice and dal or rasam. Transfer the remaining thokku into a clean and dry jar and store it in the fridge.
Notes
Shelf Life: Make sure to store thokku in a clean, dry jar. Any moisture leads to spoilage and reduces shelf life.
Water: Avoid adding water while grinding. Pulse the blender or mixer to get a coarse consistency.
Deseed: Remove seeds completely and slice gooseberries.
Fresh Gooseberries: Use fresh, firm gooseberries with vibrant green colour. Avoid fruits that are soft, mushy, bruised or have brown or black spots.
Nutrition
Calories: 500kcal | Carbohydrates: 53g | Protein: 6g | Fat: 30g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Sodium: 326mg | Potassium: 744mg | Fiber: 8g | Sugar: 4g | Vitamin A: 309IU | Vitamin C: 1622mg | Calcium: 182mg | Iron: 7mg
