Lehsun Amla Chutney Recipe - Garlic Gooseberry Chutney

Step 1: To begin making Garlic Amla Chutney Recipe, first wash the gooseberry, cut into pieces and remove the seed

Step 2: Wash mint leaves, coriander leaves and keep aside

Step 3: Place a heavy bottomed pan on heat and add a teaspoon cooking oil

Step 4: Once the oil is hot, add pearl onions and garlic

Step 5: Saute them until the onions are translucent

Step 6: Next add gooseberry (amla), mint leaves and coriander leaves

Step 7: Saute well for 2 minutes until the leaves wilt

Step 8: Turn off the the heat

Step 9: Allow the amla, garlic and onion mixture to cool

Step 10: Once cooled, transfer the Garlic Amla Chutney mixture into mixer along with required amount of salt

Step 11: Blend everything into thick paste adding very little water

Step 12: Keep the Garlic Amla Chutney aside

Step 13: To prepare the tempering, heat 1 teaspoon of oil in a tadka pan

Step 14: Once the oil is hot, add mustard seeds, chana dal and urad dal

Step 15: Once the mustard seeds sputters, add curry leaves and cashews

Step 16: Fry the cashew nuts until they are  brown

Step 17: Add the prepared tempering to the Garlic Amla Chutney

Step 18: Mix well and your Garlic Amla Chutney is ready to be served

Step 19: Serve Garlic Amla Chutney as a side dish for Dosa or Idli for breakfast

Step 20: You can even serve Garlic Amla Chutney with hot steamed rice and ghee along with Beetroot Poriyal for a simple lunch