#amla ki chutney

[indianchillies]

Amla Ki Chutney Recipe in Hindi

Amla ki chutney recipe in Hindi is a popular and nutritious condiment that holds a significant place in Indian cuisine. Amla, also known as Indian gooseberry, is a powerhouse of nutrients and is widely praised for its numerous health benefits. From aiding digestion to boosting immunity, amla chutney...

[vanitasmagickitchen]

Spicy Amla and Coriander Chutney | Amla Chutney Recipe

Today we are going to make Spicy Amla Chutney. Amla Chutney is among the healthiest chutney we can make easily.

Amla known as Inian Gooseberry is rich in antioxidants. Amla is a power house of Vitamin C and many more nutrients.

Ingredients Indian Gooseberry- 3 Green Coriander- 100 gms Black Pepper- 4-5 Hing- 1 pinch Green Chillies-2-3 Cumin Seeds- 1 tsp Salt to taste Water- 3-4 tbsp or as per requirement

Other recipe link Breakfast recipe and evening snacks playlist https://youtube.com/playlist?list=PLru6NyGybV5c6hgOyWJkEYdNmbh8K8Vir Winter Special recipes https://youtube.com/playlist?list=PLru6NyGybV5eXM8-WBdQIjUZQcz6hGXo6

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[benazirs-blog]

Amla Chutney

Amla Chutney

Cooking, recipes, how to benazir's blog I have tried this a long time ago and I am now just trying to write out a recpie for this. First make the tempering because it should be cool by the time the rest is ready. On high heat add 1 pinch of either mash ki dal or black urad ki dal to roast then add to mortar and pestle to grind in to a coarse powder. In a lot of Indian grocery stores they sell…

[shabdbeej]

आंवला खाने के फायदे और आंवला जूस के फायदे | Benefit of Amla juice in hindi

[indian-recipes-blog1]

Indian-Gooseberry Sauce | Indian Recipe

Learn healthy Indian Gooseberry (Amla) sauce in hindi in this video. Serve this with any course of meal, it will delight you and boost your immunity.

[newsresults]

Mindful celebration to mindful eating: Bajra dodoh for your quick lunch ideas

Mindful celebration to mindful eating: Bajra dodoh for your quick lunch ideas

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Written by Shalini Rajani | New Delhi | November 15, 2020 1:00:45 pm

Would you like to try this recipe? (Photo: Shalini Rajani| Designed by Shambhavi Dutta)

This was a Diwali with a difference. Under restricted conditions, we welcomed love and light. It wasn’t like every year, but it surely wasn’t any less either. After eight…

[newsyatra]

Recipe: रोजाना खट्टी-मीठी आंवले की चटनी खाने से थायराइड सहित कई बीमारियां रहेगी कोसों दूर, जानें बनाने का तरीका आंवला में भरपूर मात्रा में विटामिन्स, मिनरल्स के साथ एंटी ऑक्सीडेंट पाए जाते हैं जो आपको थायराइड सहित कई बीमारियों से कोसों दूर रखते है। Source link

[bhumikaskitchen]

आंवला की चटनी रेसिपी - Amla Ki Chutney Recipe In Hindi

[rajanjolly]

Amla Ki Meethi Chutney Recipe | Indian Gooseberry Sweet Chutney Recipe video: https://youtu.be/u-pSMxQuZ-s Time of the year to prepare amla chutney, the Indian gooseberry sweet chutney. #amlachutney #amlasweetchutney #amlameethichutney #meethiamlachutney #amlachatni #mithichutney #meethichutney #amlachattani #gooseberrychutney #indiangooseberryrecipes #indiangooseberry #indiangooseberrychutney #amlarecipe #rajansinghjolly https://www.instagram.com/p/B5E3N9nF5eq/?igshid=bo7py787h4zt

[ratishomekitchen]

আমলকির চাটনি || amla ki chutney || green chatni

[spicevillageeu]

Enjoy Authentic Indian Chutneys at Home Made Using Ingredients from Spice Village

Indian meals are famous everywhere in the world for their taste. It is the combination of a gravy dish, main dry vegetables dish, Indian breads, rice, and various side dishes all put together that makes a full fledged Indian meal a success. It is the variety of flavours and textures included in an Indian meal that makes it special to cook and consume. People from different countries visit India or Indian restaurants near them to enjoy these flavours and have a rich and exquisite Indian meal. Some people, who have a passion to cook or like cooking, also make complete Indian meals at their home. 

Making Indian meals at home might seem like a tough task but most of the dishes included in Indian cuisine are quick and easy to make and are also worth the effort. For people everywhere to easily make authentic Indian meals at home, there are multinational stores operating in every country. Spice Village supermarket is one such, online Indian grocery store in Germany. Providing prime quality and authentic Indian and Asian groceries and ingredients at pocket friendly prices. Spice Village has a wide range of Indian and Asian brands, products, groceries and other ingredients for the customer to choose from. 

One of the most delicious dishes in the Indian cuisine is chutneys. They are spiced pastes made using different herbs and spices, and even vegetables sometimes. Indian chutneys are served with almost all dishes. There are various sub-cuisines in the Indian cuisine but chutney is common everywhere. Different Indian states have different flavoured chutneys. Some people like them sweet, others like them tangy and spicy. Indian chutneys are one such side dish that are served with both North Indian and South Indian meals. Like in North India, spicy green chutney is preferred with meals made using mint, coriander, garlic, ginger, green chillies and other spices. This chutney is tangier and spicier than that served in South India, which is coconut chutney. Coconut chutney has a more subtle flavour and is textured. Some people even like a sweet tamarind chutney. The choice of chutney being served entirely depends on the people and the meal being consumed. 

Chutneys are healthy, full of nutrition and extremely delicious to have. It can be consumed as a side dish or condiment with a traditional Indian meal or can be used as a spread on sandwiches, or even enjoyed with plain or stuffed parathas. Coconut chutney is used regularly with every meal, similarly tomato, tamarind and green chilli chutney is also used very frequently in Indian households. Multiple options of chutneys are also served to guests in an Indian home for them to choose and enjoy with their meal. In this article we will know more about some of the famous and delicious Indian chutneys. One can also make these chutneys at home using some of the best quality ingredients and groceries from Spice Village store in Germany. To purchase from Spice Village simply search for an Indian grocery store near me and be directed to Spice Village’s website. 

Some famous and most mouth watering Indian chutneys are: 

1.      Tamatar ki Chutney: One of the Indian classic chutneys. Freshly picked and nicely chopped tomatoes that are then cooked in various spices. This chutney has a sweet after taste. It can be served with South Indian delicacies like Idli, dosa, vadas, etc.

2.      Coriander Chutney: The one every Indian loves! Coriander chutney goes well with kebabs and other traditional Indian starters. It is a mixture of various green leafy herbs and spices. Every household enjoys a different taste of coriander chutney. 

3.      Amla Chutney: It is truly a winter bliss. Amla is considered to be one of the healthiest and most efficient flowering tree fruits. Amla chutney is full of the goodness of Amla, saunf and brahmi leaves. This chutney is a sweet and sour accompaniment that can go well with any dish or simple parathas as well.

4.      Spicy Tomato chutney: Also known as Tomato Thokku, this is a very special, spicy, tangy tomato paste or chutney which can be used as a side dish for various meals served with steamed rice, idli, dosa and even for chapathi.

5.      Chana Dal Chutney: Lentils are considered to be the healthiest ingredient in the Indian cuisine. Chana Dal Chutney is a very popular Indian side dish made using roasted chana dal, coconut, garlic, red chilies, tamarind and spices.

6.      Onion Chutney: Freshly made using nicely chopped onions. Onion chutney is a very famous traditional South Indian chutney. Simply made using onions and some spices it is very commonly served as a side with South Indian delicacies.

7.      Coconut Chutney: This chutney is made in almost every South Indian household. It is a delicious traditional South Indian condiment made with easily available ingredients like coconut shreds, green chillies, ginger etc all grounded together. Traditionally coconut chutney is served with famous South Indian delicacies like idli, dosa, pongal, vada, etc and other meals as well. 

8.      Dry Garlic chutney: Served popularly with Maharashtrian delicacy, vada pav, this chutney is dry. It is made using garlic cloves, dry coconut, peanuts and authentic spicy red chilli powder. It is thus also popularly known as vada pav chutney. 

[vaishalikahale]

आंवला से बनाएं यह रेसिपी जिसमें आपको आंवला चटनी और आंवला अचार दोनों का स्वाद आएगा - Amla ki Chutney https://youtu.be/6wxdjCaKWmA #amlakichutneyrecipe #boiledamlachutney #GooseberryPickle #आंवलाअचार https://www.instagram.com/p/B3sP7lNlDnn/?igshid=khbenipewfpk

[mitat]

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A post shared by Mita T (@cookingwithmitat)

Amle ki Launji , Gooseberry chutney which has sour, spicy , bitter, sweet and umami flavours . #ayurvediccooking #healthyfood #gooseberries #amla #vegetarian #vegan #glutenfree #indian #chutney #mumbai #homemade #mitartolia #pureartisanalfood https://www.instagram.com/p/B9qvqS0JJWl/?igshid=qhtgo0se3og5

[sauditrendnet-blog]

VERY FAMOUS RECIPE OF AMLA KI CHUTNEY IN TWO DIFFERENT WAYS , EASY RECIPE

New Post has been published on http://www.sauditrend.net/very-famous-recipe-of-amla-ki-chutney-in-two-different-ways-easy-recipe/

[maaliwalli]

CHUCK THAT KIWI : CHECK THESE NATIVE FRUIT INSTEAD

From the Himalayas to the tropical south, we are lucky to be blessed with a variety of climatic conditions that allow fruit from all over the world to find a home. India holds the distinction of being the world’s second largest producer of fruit, and are now the world’s top producer of several fruit, including guava and banana — neither of which are indigenous to India.

Sure, we are lucky to have the 'King of Fruit' be native to our country, along with the coconut and even the pomegranate, but we (and the plant kingdom) accepted globalisation a long time ago. Neither the onion, garlic nor chilli are native to this country, having *only* reached some 5000 years ago.

And so it is with our fruit.

Our world was a mash-up of food, culture, plants and people centuries before the Internet and 'neo-globalisation'. The idea of a 'pure' race, species or culture is, at best, imaginary. Nonetheless, we have a treasure chest of indigenous fruits that are often, too 'inconvenient' to be mass produced, due to either a short shelf life, annoying seeds, or a long gestation period. But they hold within them the stories of our ancestors, of our land and our culture. They need to be saved, if only to maintain the intricate cycles of biodiversity that we, and our planet, thrive on.

PHALSA Grewia asiatica Phalsa is a small berry in a gorgeous plum colour, with a hard shell that hides white, grape-like flesh inside. The berry is sweet, but balanced with astringent, acidic and sour notes, or the flavours of cranberry, grape and jamun. Unsurprisingly, given the fruit’s arrival during the scorching months of summer , it acts as a coolant and is used to treat dehydration.

Peak season Phalsa is a summer fruit, and is readily available from March to June acorss the country. The harvesting season however, is short, lasting only three weeks.

How to cook it Phalsa sherbet is a legendary summer drink employing its tart flavour and anti-coolant properties to full effect. It is, however, exceptionally difficult to de-seed. Traditionally, the fruit is soaked overnight in a shallow bowl of water, squished by hand, and then passed through a sieve. Once juiced, it is easy to make the delicious syrup that has long been a delicacy in northern India. It is often used as a substitute in recipes that call for black currant.

Flavour complements Cranberry, strawberry, mulberry, cherry, jamun, tomato, mint, bananas, lamb/game, pinot noir, chocolate, salt.

Growing the fruit at home The phalsa tree is a drought-resistant, hardy plant that can grow in most kinds of soil. Because it is more of a shrub, and the flowers are beautiful, it makes for an excellent house-plant.

WATER CALTROPE (SINGHADA) Trapa genus Contrary to popular belief, singhada is not the water chestnut. Though they look and behave extremely similar, the true singhada is far more sinister — winged like a bat, it is extremely poisonous when raw.

Though not of the same family, the water chestnut could be called a close 'family friend'. Fresh chestnuts are flavourful: sweet, nutty and tart, flavoured like a cross between coconut and apple. Water chestnuts are a staple in Chinese cooking, often found in stir-fries and wantons. Seeds of some species of these nuts are preserved in honey and sugar, and candied.

Singhada or water caltrope however, is darker, and has a nutty flavour, reminiscent of chestnuts, brazil nuts and peanuts, with a hint of sweetness. Its texture is starchy and crumbly.

Peak season Not unlike other shelled nuts, caltrops are an autumn and early winter treat. They are most often planted in June, and bear fruit in November.  

How to cook it They are either boiled or slow-dried and roasted before opening. Be warned that opening and extracting the meat is a time-consuming task. Traditionally, the fruit is dried and ground to a flour called singhare ka atta, used in many religious foods and ubiquitous in the phalahar (fruit diet) during the navratas. There are also several versions of a singhada ki sabzi made around the country, putting its starchy fullness to good use.

Flavour complements Star anise, mango, pepper, bacon, Indian masalas, soya, garlic, vinegar, mayonnaise, spinach, green onions, asparagus, onions, oyster sauce,  prawn, chicken, beef, pork.

Growing the fruit at home Water chestnuts are easy to grow in any container that holds water. Seed tubers directly into soil and fill with water. You will have to uproot the plant to harvest, since the nuts are the root of the plant.

STARFRUIT Averrhoa carambola

Green and firm when raw, and a subtle yellow with 'burnt' edges when ripe, this fruit is named for the star-shaped discs it yields when sliced. The fruit is fragile but crunchy to the bite, a watery hybrid between grape and pear. Ripe starfruit are mildly sweet, with sugar content that hovers at about 4%, and a tart, sour undertone. Unripe starfruit are firm and sour, and taste very much like green apples.

A variant of the starfruit is the Indian variety of bilimbi. This fruit is far more acerbic, and without the five ridges that lend its cousin a visual edge. Bilimbi lemonades are famous and the fruit is often used in chutneys, pickles and jams.

Peak season Star fruit season is year-round, although they flourish during two particular times of the year: September through October, and January through February.

How to cook it The starfruit has travelled far and wide, and both raw and ripe varieties are used all over the world. They are used in relishes in Australia, consumed dried in Jamaica, and used in Thailand and China to cook alongside shrimp and fish. Many in India use raw star fruit as a substitute for tamarind, even using it to make a starfruit rasam. Both ripe and raw starfruit are great in salads, particularly on Asian-inspired menus. They also make for great desserts when stewed. The starfruit is presently going through a renaissance on the cocktail front, and many bars in India have wholeheartedly embraced the fruit.

Flavour complements The duality of starfruit is in its mild flavor. Although too subtle on its own, the fruit's delicate  flavour lends itself to pairings very well. See: Bilimbi, kiwi, pineapple, orange, banana, strawberry, cacao, cashew apple, guava, citron, coconut, cucumber, kokum, kumquat, lemon, lime, lychee, mango, mangosteen, nungu, papaya, passion fruit, pomegranate, pomelo, rambutan, amla, sweet lime.

Vegetables: Tomato, cucumber, bell pepper, celery root, celery stalk, cabbage, radish, shredded raw papaya, shredded raw mango, kimchi, onion.

Herbs, oil, and spices: The star fruit is well complemented by most nuts and seeds, apple cider vinegar, soy sauce, rice wine vinegar, lemongrass, chilli, turmeric, coriander, cumin, black pepper, basil, mint, liquorice, anise, clove, nutmeg, cardamom, saffron, vanilla, black tea, green tea, sugar syrup, jaggery, agave, vodka, rum, white wine, champagne, ginger, sesame oil, coconut oil, coconut milk.

Growing the fruit at home The ‘Maher Dwarf’ variety bears small to medium-sized fruit on a three-foot tall tree. Its beautiful pink flowers make it a pretty addition to any garden, even when the fruit is not in season.

BAEL (WOOD APPLE) Limonia acidissima As the name suggests, this fruit literally looks like an apple made out of wood. Its hard, wood-like exterior conceals a creamy orange pulp.

Its flavour is sweet, pungent and lemony, with a pleasantly fermented aftertaste. When raw, it can be compared with the tamarind. The texture of its flesh is granular and fibrous, yet damp and sticky. Its numerous tiny, hard seeds require no spitting or removal. You will know the fruit has ripened when you catch a whiff of its unique aroma: a fermented sweetness, similar to raisins or blue cheese!

Peak season India’s bael season is February through May.

How to cook it A few soft, consistent blows with a heavy knife around the middle will help open the fruit. Raw wood apple is often used as a substitute for tamarind in chutneys, and in a delicious Andhra pachadi with yogurt and chillies. The ripe fruit can be used in a variety of desserts — from pancakes to custard, panna cotta and ice cream.

Flavour complements Tamarind, orange, lemon, lime, kumquat, vanilla, coconut milk, dairy products, chilli, fennel, pepper, nuts.

Growing the fruit at home The wood apple tree, grown from seed, can take up to 15 years to fruit. They grow into large, shade-giving trees — perfect for the dry plains that they are native to.

KARONDA Carissa carandas A nutrition-heavy wild berry, the karonda is an olive-shaped fruit with tiny seeds at its core. These pinkish-white berries are sour with the dry astringent taste of jamun. They do have a slight, almost-salty taste that lends it the depth of umami. Extremely addictive when sprinkled with a bit of rock salt.

The natal plum (Carissa spinarum), bears close resemblance in name, appearance and lineage, and cause many to mistake karonda for its sweeter cousin.

Peak season Fruit harvest is August through October, though unripe fruit gets plucked from May to June.

How to cook it   In India, karonda has traditionally been relegated to the pickles-&-chutney aisle. However, in its ripe form, the karonda has now become commercially viable as India's answer to the maraschino cherry. They are also a great substitute for recipes that require cranberries, turning a tender, luscious purple as they ripen. A great source of natural pectin, these berries also make for great  jams and sweet pickles. When sweetened in brown sugar, clove, and cinnamon, karondas can substitute apple in tarts and pies. For a more modern riff, they are great addition in salsas; their flavours balancing well with avocado and lime.

Flavour complements Cranberry, raw mango, amla, orange, lemon, pear, ricotta, almonds, tamarind paste, turmeric, chili, garam masala, parsley, fenugreek, asafoetida, coriander, lime, mustard seed, garlic, vinegar, salt, curry leaves, white wine, nutmeg, anise.

Growing the fruit at home Karonda is a perennial evergreen that is often used as spiny ornamental plant with beautiful jasmine-like white flowers. It grows well in most parts of India.

BUDDHA'S HAND Citrus medica var. sarcodactylis India is one of only three countries in the world that grow this fruit, and we must start putting it to good use. This intriguing fruit has no pulp, juice, and or seeds. It wholly consists of rind – but oh, what a rind it is.

On her website, chef Julie Logue-Riordan writes about cooking with the zest, describing overtones of  ‘coconut, macadamia nut, banana, light caramel and cinnamon.’ Buddha’s Hand also trumps other kinds of citrus in that it lacks bitterness, and the zest can be used whole.

Peak season Buddha’s hand season is in the winter, from November through January.

How to cook it You can substitute this fruit in any recipe calling for a lemon zest, but its complexity carries it far beyond the call of duty. A teaspoon of finely ground rind can go into tea, smoothies, juice, or even plain water. Same with alcohol infusions (Buddhacello!). It also makes for delicious vinaigrettes, marinades for tofu and fish, in soy dips, tamarind pastes and date-based sweet glazes.

Flavour complements Fruits All citrus fruit, passion fruit, apricot, peach, fig, pomegranate, cacao, bel, date, wood apple, kiwi, kokum, tamarind, kumquat, sea buckthorn, mango.

Vegetables: Bell pepper, tomato, bamboo, asparagus, fiddlehead fern, beans, raw papaya, leeks, cucumber.

Herbs, spices, and oil: Vanilla, cocoa, jasmine, orange blossom, mint, honey, coconut oil, white wine, vodka, amaretto, rum, olive oil, mustard, wasabi, thyme, lavender, lemongrass, green tea, black tea, miso, ginger, coriander, chilli.

Growing the fruit at home The Buddhas Hand is often planted as an ornamental tree in gardens, patios and terraces. It grows best in temperate conditions. Trees can be grown from cuttings of branches that are two to four years old.

TAARGOLA Borassus flabellifer This coconut-like fruit has a tough, black shell. It cuts like a coconut on the top, to reveal three translucent, sweet, jelly seed sockets, like lychees with no pit. Inside, this pod is a refreshing, sugary liquid similar to coconut water.

Peak season Palm fruit season is perfectly timed for the hot summers in South India from May through August.

How to cook it Its sweetness and gelatinous texture makes it a popular choice for sweet dishes from around India — it is delicious deep-fried in flour or rice batter. Thai pancakes are made from its flesh; it is also used in milkshakes, smoothies and juices. The jelly part of the fruit is covered with a thin, yellowish-brown skin that can even be eaten raw, boiled, or roasted.

Flavour complements Coconut, lime, mango, pineapple, papaya, jackfruit, sweet lime, orange, pomegranate, lychee, longan, kiwi, apple, pista, guava, dairy, avocado, rice, almond, cardamom, rose water, saffron, jaggery, pistachio, basil.

Growing the fruit at home Taargola grows on large, beautiful palm trees, which will be difficult in a balcony, but do very well in even a tiny garden space.

MYSORE RASPBERRY Rubus niveus The Mysore raspberry grows rampantly, but is hard to find in markets because of its high perishability. They do freeze well though, and will keep up to a year.

Unlike other variants of raspberry, the Mysore raspberry is red when unripe, and slowly shifts to a gorgeous, deep blue before settling on a rich purple hue. Taste-wise, they are more delicately flavoured than their more famous siblings, the raspberry and blackberry.

Peak season Mysore raspberries grow year-round, but the berries peak from May through July.

How to cook it In India, they are mostly just eaten straight off the plant. Mysore raspberry can be used as a substitute for any recipe calling for red raspberries and blackberries.

Flavour complements Apricot, cherry, fig, grape, date, plum, pomegranate, balsamic vinegar, basil, sage, mint, citrus, cinnamon, clove, ginger, cardamom, rose, port, red wine.

Growing it at home Mysore raspberries can easily be grown in your balcony garden, and often grow so profusely they will have to be constantly pruned to prevent overgrowth. Watch out for the spiny thorns, that are sometimes even on the leaves.

As appeared in Goya Journal and Scroll.in