AMLA CHUTNEY

NEEDED:

Amla - 2 , steam or boil in water for few min . -then discard the seed .
Tomato- 1 if big- chopped
Little coconut( grated)- 1 to 2tbsp
Hing
Salt
Red chilly 2
2 tsp urad dal
1 tsp mustard
2 tsp oil

METHOD

• In a wok add 2 tsp oil and temper mustard, urad dal, red chilly.   
• Add the tomato, hing.
• fry for few minutes,  add the coconut , stir a second and remove.
• Allow it to cool.
• Then grind this adding salt , and the amla.
• Add water as required to grind.
• Transfer it to a bowl and serve with idly , dosa. ...

NOTE 
After boiling or steaming the amla , u can remove the seed easily.

AMLA PACHADI

Nelimuli is nothing but(chopped &) dried amla.

PACHADI:

NEEDED:

1 tsp neli muli
small piece ginger
1 small green chilly
curd - 1 cup
salt to taste

METHOD

• soak  neli muli  for an hr till soft. then grind it with g.chilly , ginger to a smooth paste .
• then add salt & mix it with curd. temper mustard & add to this.

Note:
adjust ing according to ur taste.

AMLA MURABBA

Amlas (Indian gooseberries) are the richest known source of vitamin C. Amlas are abundantly available during the winter months.

INGREDIENTS:

amla -1/2 kg
sugar 3/4 kg
citric acid crystals- 2 tsp

METHOD:

• Wash the amlas thoroughly and pat them dry.
• then Prick them with a fork at regular intervals.
• take a thick bottomed vessel.pour water till the amla gets fully immersed.
• boil for 20min and keep aside.
• keep changing the water for 2 days
• then again boil for 15 min adding 1 tsp citric acid.
• drain the water and add fresh water.
• dissolve sugar inwater adding 1 tsp citric acid. when the sugar has dissolved completly, add amla without water.boil for 15 min and keep aside .
• next 2 days boil for 15 min.
• allow it to cool and store in an airtight jar.
• amla shd b fully immersed in the syrup.
• Store for upto 1 year at room temperature.
• the syrup of this amla tastes like HONEY...........very yummy