Please check the New Pictorial Recipe Index under the heading 'Mouthwatering Recipes'. The Old 'Recipe Index' will be removed eventually.
Indian Gooseberry / Usirikaya / Amla happens to be one of the best sources of Vitamin C. We were told by elders at home that even upon cooking, the nutritive value of these berries are not lost. So we were encouraged to eat these berries once in a while. 


A few days back, I was craving for Amla chutney and found out the recipe from Amma and MIL too but the tragedy is we don't get fresh gooseberries around here. But I was happy to lay my hands on some frozen amla and bought them. Then came the question as to how to make the traditional pickle made back home. After a lot of deliberations, I decided to follow the recipe by PJ and made it. We were happy with the result and so this recipe is a keeper for sure.
This forms part of the BM#8 for Day 6 under the theme 'Condiments'. Also check for the other marathoners here.


Usirikaya Pachadi


Recipe Source - PJ
Ingredients - 


Gooseberry / Amla  / Usirikaya 10 nos (size of a medium lime)
Salt as needed
Mirchi Powder as needed 
Fenugreek seeds 1/4 tsp
Mustard seeds 1 tsp
Turmeric 1/4 tsp
Seasoning (Oil 3 Tbsp, Mustard seeds 1 tsp, Hing 1/4 tsp)


Note - I used frozen gooseberries and hence adopted this method. When I can lay my hands on fresh gooseberries, I shall blog about another way of making this chutney.


Method Of Preparation - 


If using frozen gooseberries, please thaw them first as per the instructions on the packet.


Pressure cook the gooseberries and upon cooling, discard the seed and mash the gooseberries into a semi coarse pulp.


Roast fenugreek and mustard seeds and powder them upon cooling.


Mix in these powders, salt, mirchi powder, turmeric in the gooseberry pulp.


In a heated sauce pan, add oil and prepare the seasoning by adding the mustard seeds and hing.


When the mustard seeds pop, reduce the heat and transfer the gooseberry mixture and cook for about 10 min so as to remove any traces of extra moisture.


Usirikaya Pachadi


Remove from heat and upon cooling, transfer into clean jars for storage. I guess it is safe to store in the refrigerator. 


Sending it to Srivalli's Condiment Mela.


Preparation Time 40 min
Makes 3/4 cup
Posted by Harini on Sunday, August 28, 2011

14 comments

  1. Vardhini Says:
  2. New one .. been ages since I tased gooseberry.

    Vardhini
    Check out my 100th post giveaway.
    Current Event: Herbs and Flowers - Garlic

     
  3. Priya Says:
  4. Slurp, thats sooo tempting..mouthwatering here..

     
  5. Gooseberry chutney looks to be delicious and mouthwatering,

    Deepa
    Hamaree Rasoi

     
  6. Looks very healthy and yummy!!!!

     
  7. different chutney...looks yum!

     
  8. never thought of gooseberry as a chutney, husband gorges on gooseberries whenver we get them. next time will definitely try

     
  9. soujanya Says:
  10. My mom makes pachadi but not chutney...never tried...
    thanks for sharing...
    chutney looks delicious...

     
  11. Simply delectable indeed.. Long time since I had gooseberries.. the storehouse of Vit C...
    I have tagged you to play the game of 7 links... Trust you wil chk it out.
    Krithi's Kitchen

     
  12. Prathima Rao Says:
  13. Slurp...slurp...Looks finger licking good!!!
    Prathima Rao
    Prats Corner

     
  14. Shri Says:
  15. Chaala bavundi! I love this pachadi..

     
  16. ANU Says:
  17. love this...bookmarked!....love the color and clicks!

    Chk out my Diwali Event:
    http://anuzhealthykitchen.blogspot.com/2011/08/diwali-festival-of-lights-event-aug.html

    and On Going Event - Strawberry Desserts

    http://anuzhealthykitchen.blogspot.com/2011/07/event-berries-strawberry-desserts.html

     
  18. Smitha Says:
  19. u r tempting me Harini....that a very nice click too!...

     
  20. Bookmarking this for a try-out! Looks awesome!

     
  21. Wow.. such a classic and delicious recipe.. looks absolutely inviting.. Yummy :)
    Indian Cuisine

     
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