For all the health benefits of olive oil, my favourite oil flavour-wise still remains mustard oil ! Learnt this chutney from my childhood friend's mom. We grew up together and I have so many memories of all the super delicious food her mother used to stuff us with - who can match the appetite of teens anyways !
So after a decade nearly, relived almost every food memory with lunch again at her house- this time with a new addition to the menu..this super versatile chutney, packed with the Vitamin C goodness of amlas.You can reduce the quantity of mustard oil and/or jaggery to your taste.
Ingredients (makes one medium sized bowl)
4 medium sized amlas (Indian gooseberry)
1 small onion
2-3 green chillies
2 cups chopped coriander leaves
salt to taste
3 teaspoons mustard oil
1 tablespoon jaggery powder
1. Wash the amlas and cut into pieces, discarding the seeds
2. Peel and roughly chop the onion
3. Grind the amlas and onion with the remaining ingredients in the mixer till you get a smooth paste.
4. Store the chutney in the fridge . Use with parathas, sandwiches, burgers etc....
So after a decade nearly, relived almost every food memory with lunch again at her house- this time with a new addition to the menu..this super versatile chutney, packed with the Vitamin C goodness of amlas.You can reduce the quantity of mustard oil and/or jaggery to your taste.
Ingredients (makes one medium sized bowl)
4 medium sized amlas (Indian gooseberry)
1 small onion
2-3 green chillies
2 cups chopped coriander leaves
salt to taste
3 teaspoons mustard oil
1 tablespoon jaggery powder
1. Wash the amlas and cut into pieces, discarding the seeds
2. Peel and roughly chop the onion
3. Grind the amlas and onion with the remaining ingredients in the mixer till you get a smooth paste.
4. Store the chutney in the fridge . Use with parathas, sandwiches, burgers etc....
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