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NALLIKAYI / INDIAN GOOSEBERRY CHUTNEY POWDER

NALLIKAYI / INDIAN GOOSEBERRY CHUTNEY PUDI

Preethi Prasad
A flavorful South Indian dry chutney made with fresh gooseberries (nellikayi/amla), lentils, spices, and garlic. This tangy and spicy chutney pudi is rich in nutrients and pairs wonderfully with rice, dosa, or idli.
5 from 12 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Condiment
Cuisine INDIAN CUISINE
Servings 4

Equipment

  • 1 Wide Bottom Pan
  • 1 Blender

Ingredients
  

  • 6 Nos Fresh Indian Gooseberries (Nellikayi/Amla)
  • 1.5 Tbsp Channa Dal (Bengal Gram)
  • 1/2 Tsp Dhania (Coriander Seeds)
  • 1/4 Tsp Methi Dana (Fenugreek Seeds)
  • 10 Nos Dry Red Chillies (adjust to taste)
  • 3 Sprigs Fresh Curry Leaves
  • 2 Tsp Oil
  • 6 Nos Garlic Pods
  • Salt to Taste
  • 1/4 Tsp Asafoetida (Hing)

Instructions
 

1.Prep the Gooseberries:

  • Wash the gooseberries thoroughly and dry them completely. Chop into small pieces, discarding the seeds.

2.Saute Gooseberries:

  • Heat 1 tsp oil in a wide-bottomed pan. Add the chopped gooseberries and sauté on low-medium heat until the moisture evaporates and they turn slightly crisp. Be careful not to burn them. Set aside.

3.Roast Aromatics:

  • In the same pan, heat the remaining oil. Add garlic pods and curry leaves. Fry until crisp. Remove and set aside.

4.Roast Spices:

  • Add channa dal, coriander seeds, asafoetida, and dry red chillies. Roast until aromatic and lightly golden. Transfer to a plate.

5.Roast Methi Seeds:

  • Dry roast fenugreek seeds separately until lightly browned. Turn off the heat.

6.Cool and Grind:

  • Let all ingredients cool completely. Add salt and grind everything into a slightly coarse powder. Avoid over-grinding to retain some texture.

7.Store:

  • Transfer the chutney pudi to a clean, airtight container. Store in a cool, dry place.

Notes

Serving Suggestions:

  • Mix with hot rice and ghee.
  • Use as a dry chutney with dosa or idli.
  • Sprinkle over curd rice or mix into upma or poha for a spicy kick.

Tips & Notes:

  • Ensure gooseberries are completely dry before sautéing to prevent spoilage.
  • Adjust the number of red chillies to suit your spice preference.
  • Always cool ingredients completely before grinding to maintain shelf life.
  • Store in a dry, airtight jar and use a dry spoon to serve.
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