Amla is in season and i have started making fresh chutneys with it . Full of Vitamins C , Carotenes , Calcium , Phosphorus , Iron and many more ........... it is sup[posed to be a great antioxidant food good for kaya kalpa ( rejuvenation )............no wonder this is an essential ingredient in many kitchens including mine . I used to add an amla to my daughters khichdi every day . Adding an amla to your daals is a great idea to incorporate some seasonal goodness to your meals...
amla ( indian gooseberries ) 250 gm
yellow mustard seeds 1.5 tbsp
ginger chopped 2 tbsp
garlic cloves 15 or more
green chillies 10 or more
salt to taste
turmeric powder 2 tsp
mustard oil 2 tsp
Boil the amla using a cup of water till they are soft and yield to touch . The segments of amla should get disintegrated when pressed . Reserve the water .
Make a powder of mustard seeds , add all the other ingredients except mustard oil into the mixie jarand make a fine paste , adding the amla water .
Mash the amla and mix the paste with it , add the mustard oil and the mash is ready .
It tastes better the next day but it can be consumed right away .... we like them with just anything . The day i photographed it , we had methi parathas with it . Just smear the mash over the parathas like to spread butter on bread , roll up and enjoy .
Or if you are like me , wrap the chutney smeared parathas around a slaw salad . Here i have used slivers of radish and spring onions dressed in English mustard as a filling .... yummy...