Amla chutney / Hindoli |Immunity boosting|ಊಟದ ಜತೆ ಈ ಚಟ್ನಿಇದ್ರೆ ಯಾವ ಪಲ್ಯನೂ ಬೇಡ #Manipal Kitchen |
Channel: Manipal Kitchen
Date: 09/01/2021

#IndianRecipe # Homefood # Cooking
Amla chutney / Hindoli |  Immunity boosting | ನೆಲ್ಲಿಕಾಯಿ ಚಟ್ನಿ ಮಾಡುವ ವಿಧಾನ |ಊಟದ ಜತೆ ಈ ಚಟ್ನಿಇದ್ರೆ ಯಾವ ಪಲ್ಯನೂ ಬೇಡ|#Manipal Kitchen|
USED ONLY 1 & 1/2 TSP SALT, JUST GIVE A TRY! YOU CAN PUSH  IN THE FRIDGE AND USE IT FOR 4 MONTHS! IT TASTES LIKE PICKLE ONLY! PICKLE INGREDIENTS ARE USED HERE. YUM YUM

AMLA/GOOSEBERRY as it is called  is a fruit spherical light greenish-yellow quite smooth and hard on appearance, with six vertical stripes and a hard seed within.  Ripening in autumn, these berries are harvested by hand after climbing the upper branches bearing fruits.  The taste of this berry is sour, bitter and astringent.  It is fibrous as well.  It is eaten with chili powder and salt slitting the berry in the middle.  It is common to eat emblic steeped in salt water.  It has a lot of health benefits.  We make pickles as well . Here is my version of Hindoli as we call in Konkani  and the ingredients are similar to pickle.  But has to be stored in the refrigerator and consumed as and when needed. It can stay fresh in fridge only for more than 3-4 months provided it is used and kept intact in the fridge after use. 
 INGREDIENTS:
1. Amla/Gooseberry - 8 (TO BE COOKED IN COOKER TILL SOFT IN A BOWL AS SHOWN)
INGREDIENTS FOR FRYING AND GRINDING
1. Cooking oil - 1 tsp
2. Mustard seeds - 1/4 tsp
3. Fenugreek seeds - 10-12 in number
4. Asafoetida soft - size of a chana
5. Turmeric powder - 1/4 tsp
 6. Red Byadgi chili -8 -10 (RAW)
7. Mustard dal - 4 tsp(RAW)
8. Fenugreek seeds - a few(RAW)
9. Asafoetida soft - size of a chickpea(RAW)
10 Salt - 1 and 1/2 tsp.(MAKE SALT SOLUTION WITH 1 & 1/2 tsp SALT in 1/2 LITRE WATER BOIL AND COOL)
INGREDIENTS FOR SEASONING & GARNISHING:
1. Cooking oil - 2 tsp
2. Mustard seeds - 1/2 tsp(optional)
3. Green chili chopped - 1
4. Ginger chopped - 2 tsp
5. Bilimbi chopped - 2 tsp (optional)
6. Green pepper - 15 corns 
PROCEDURE: 
Wash the Amla and cook it in the cooker vessel (without adding water to it for 10-12 minutes till soft.  On cooling, de-seed it and keep aside..  Place a spatula with a teaspoon of cooking oil on low flame. When hot, add half the quantity of asafoetida/hing and fry till crispy and keep it aside.  In the remaining oil fry half the quantity of the fenugreek/methi seeds too and keep it aside with the fried asafoetida.     Next, fry 1/4 teaspoon of mustard seeds in a spatula till it crackles. Mix this with the other fried ingredients. Grind red chilli, and the other raw leftover ingredients[(mustard dal, fenugreek, Asafoetida(soft) and the fried ingredients with salt to a fine consistency adding  salt water in steps. Grind the de-seeded cooked amla with this masala to a coarse consistency, adding remaining salt  water to bring it to the required thickness,  so that there are a few small pieces of Amla left to chew and relish when served.      Place a spatula with 2 teaspoons of cooking oil on low flame. Fry chopped ginger, green chilly and green pepper (optional) and chopped bilimbi ( optional )  in it. When cooled, add the fried spices to the Hindoli and mix well. Store it in a bottle and preserve in Refrigerator . You can enjoy it with roti, chapati and also with rice and dal and also curd rice.  

Other Related Links On This Channel:
1.  https://youtu.be/jFptmUwLUQg (Ghas Mando, (A YUMMY KONKANI DISH)
1. https://youtu.be/r_LOHGxMsLk (wheat atta-garlic lachcha paratha)
1. https://youtu.be/tQGbufyvIeM  (Nellikayi chithranna)  
2. https://youtu.be/Io7Mbtmnruk  (Amla chutney powder)
3. https://youtu.be/BiQvTb_9Y2E  (Coriander leaves rice)
4. https://youtu.be/_vWbKlThZH4 (Immunity boosting amla Tambuli )
6. https://youtu.be/Tza1eA5kg_0  (Amla pulav)



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