NELLIKAYI / INDIAN GOOSEBERRY CHUTNEY PUDI

Today I am sharing a very versatile podi recipe. Nellikayi / Indian Gooseberry Chutney Pudi is a very nutritious and delicious condiment. It is enriched with the goodness of fresh gooseberries. I love to make different types of chutney powders. This Nellikayi / Indian Gooseberry Chutney pudi can be mixed with rice too and enjoyed. It is loaded with Vitamin C.

What are the benefits of Indian Gooseberry?

  • Indian gooseberry is also called as Amla.
  • It is rich in Vitamin C .
  • Good for skin and Hair.
  • Rich in Anti Oxidants
  • Good to Increase the Immunity.
  • All parts of this plant are known to be used in Ayurvedic Medicine.

What is the 282nd FoodieMonday Bloghop Theme?

This week the our hostess is Poonam and she blogs at poonambachhav.blogspot.com. She Suggested the theme #BestofBerries . I am always amazed by her dedication and have a tough choice to mention about the recipes I like from her blog. My Choice is Gavhache Dhirde and Kothambiriche Mutkule.

Ingredients for Nellikayi / Indian Gooseberry Chutney Pudi:

  • Fresh Indian Gooseberry: Indian Gooseberry enriched with Nutrients is rich in Vitamin C.
  • Channa Dal / Bengal Gram:Channa dal oe bengal gram is an important ingredient for the chutney pudi. It is high in fiber and rich in proteins.
  • Dhania / Coriander Seeds: It is Rich in immune-boosting antioxidants.
  • Methi dana / Fenugreek Seeds: It helps to lower blood sugar. Gives a nice aroma to the chutney pudi.
  • Dry Red Chillies: Adds some spice kick to the chutney powder. Increase or decrease the quantity as per your spice tolerance.
  • Curry Leaves: It is known to treat minor stomach ailments.Curry leaves have anti-bacterial and anti-microbial properties.
  • Oil: You can use any oil of your choice. I have used Sunflower oil.
  • Asafoetida: Aids Digestion and gives a nice aroma to the dish.
  • Salt :Important Ingredient for the dish.
  • Garlic :It is highly nutritious and good for health.

Recipe for Nellikayi / Indian Gooseberry Chutney Pudi:

  • Author: Preethi Prasad
  • Prep Time : 10 Mins
  • Cook Time : 15 Mins
  • Total Time : 25 mins
  • Course : Condiment
  • Cuisine : Indian

Ingredients Nellikayi / Indian Gooseberry Chutney Pudi:

  • 6 Fresh Indian Gooseberries
  • 1.5 Tbsp Channa Dal / Bengal Gram
  • 1/2 Tsp Dhania / Coriander Seeds
  • 1/4 Tsp Methi dana / Fenugreek Seeds
  • 10 Dry Red Chillies
  • Handful of Curry Leaves
  • 2 Tsp Oil
  • 6 Garlic Pods
  • Generous pinch of Asafoetida
  • Salt to taste

Method:

  • Wash and completely dry the nellikayi or gooseberry.
  • Chop it into small pieces.
  • Heat 1 Tsp oil in a wide bottom pan.
  • Add nellikayi pieces and saute untill completely dry .
  • Ensure not to burn.
  • Transfer it to a bowl.
  • In the same pan add balance oil.
  • Roast Garlic and curry leaves.
  • As it becomes crisp transfer them to a bowl.
  • Now add channa dal ,coriander seeds, asafoetida , dry red chillies and saute it.
  • As they turn slightly brown and aromatic.
  • Transfer them on to a plate.
  • Dry roast the methi or fenugreek seeds.
  • Turn off the heat.
  • Allow all the ingredients to cool completely.
  • Add salt and grind it to a slightly Coarse Powder.
  • Store it in an airtight container.
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NELLIKAYI / INDIAN GOOSEBERRY CHUTNEY PUDIPin

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11 thoughts on “NELLIKAYI / INDIAN GOOSEBERRY CHUTNEY PUDI”

  1. Amla is a treasure trove of minerals and antioxidants. I look for various ways to add it to our diet. Your podi looks absolutely delectable and I can’t wait to give it a try. Thanks for the wonderful share.

  2. Wow Preethi this chutney podi sounds so lipsmacking and flavorful. Methi seeds and all the other whole spices will definitely make this podi aromatic. And tanginess due to amla, I can imagine the flavour and taste.

  3. The podi looks spot on I love the minimalistic style photography too. I don’t get gooseberries as fresh item. Can I use frozen or dried?

  4. A new pudi with Indian gooseberry. Absolutely delicious and will make it asap. I love gooseberry and this chutney pudi is yum.

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