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Not so young Fashion Graduate From National Institute of Fashion Technology (NIFT), Delhi, India. Aspiring journalist. Amongst other eclectic hobbies, she likes writing and has written several poems and articles over her school and college life and now for a living. She would someday like to be be a more popular writer than just on her blogs. 'Tis a lady of grand splendor, who waketh in my bed every morning while the sun beckons her towards night...

Saturday, November 17, 2012

Green Amla Chutney

One of the best things to have with Pakodas, Alu Parathas, Tehri and even Kurkure is the age old green chutney.
Picture Courtesy 

I have tasted many versions of the chutney and this one is my favourite. The dhaniya and pudina give the freshness, while the ginger hits your tongue and amla has a terriffic after taste that lingers on even while you are hissing and puffing with the heat of the chilli... yummm... just made it and enjoying a quite evening with alu pakodas and the blog and some other reading i have been putting off for a while now.

200 gms Green Corainder (Cilantro)
200 gms of Mint leaves (pudina)
250 gms Amla
100 gms Green Chillies
1" cube of Ginger
1 tsp Salt1 tsp Sugar

Clean and wash the coriander and the mint leaves thoroughly. Separate the leaves from the
The Bengali Shil Nora - the kind I had at home
Picture Courtesy 
Chop the amla into small pieces and remove the seed.
Chop green chillies and ginger.
Put all the ingredients in a wet grinder and make it into a fine paste. Add a little water to make a fine Paste.

Note: I have always found that the chutney tastes the best when traditionally minced in a mortar-pestle or a stone grinder(shil - noda), which my mother used about 10 years ago. but it takes a while and a lot of patience, but the consistency is the best with it
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