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Amla Chutney
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Features
Served as dip/chutney, suitable for vegetarians
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Ingredients (Click here for measurement conversion)
Dried amla pieces soaked for 2 hours - 150 gm
Water - 2 Tablespoons
Sugar - 4 teaspoons
Ginger paste - 1 teaspoon
Chilli powder - 1 large pinch
Vinegar - 2 teaspoons
Salt - to taste
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Method
Cook the soaked amla, in water, over low heat until soft.
Add all other ingredients and grind to a paste in a blender.
The chutney should be quite thick.
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Comments
Serves: 4
Storage:
Any leftover chutney can be stored in the refrigerator for up to a week.
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Disclaimer: e4Eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
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