Ingredients
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250 gm Aamla (Indian Gooseberry)grated
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200 gm Raw Haldi (Fresh Turmeric)grated
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2 tbs Ghee (Clarified Butter)
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2 cloves Finely Chopped Garlic
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1 Small piece Finely chopped Ginger
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1.5 tbs White Sesame seeds
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1/2 tsp Hing (Asafoetida)
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per taste Salt
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1 tsp Dhania Powder (Coriander Powder)
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1 tsp Kashmiri Mirchi Powder (Kashmiri Chili Powder)
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1 tsp Jaggery (Gud)
About
Steps
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1
Done
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With help of fine grater, grate 200 gm raw haldi and 250 gm Aamla. Keep it aside. |
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2
Done
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Now in a kadai, take 2 tbs ghee, into that add finely chopped 2 cloves of garlic, 1 small piece of finely chopped ginger, 1.5 tbs white sesame seeds and 1/2 tsp Hing. |
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3
Done
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Let this cook on a slow to medium flame, till sesame seeds gets cooked. You may see change of color of sesame seeds. |
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4
Done
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Then add grated Haldi and Aamla; and add salt per taste. |
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5
Done
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Mix everything well. |
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6
Done
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Cook for 5 minutes; when mixture becomes soft, add 1 tsp Dhania Powder and 1 tsp Kashmiri Mirchi Powder (If you want more spicy, go ahead and add more chili). |
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7
Done
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Mix everything well, cover with the lead and let it cook for 15-20 minutes on a slow flame. In between keep stirring the chutney. |
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8
Done
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After 20 minutes, open the lead and add 1 tbs Jaggery. |
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9
Done
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Mix it and without covering the chutney cook for 5 more minutes. |
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10
Done
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Turn off the heat and Chutney is ready to eat. Best served with Bajri and Ragi Roti. Goes well with Dal Chawal too. |
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11
Done
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This chutney can stay good in fridge for a month and outside a week it will last. |
