Usirikaya pacchadi (amla/Indian gooseberry chutney)

 

Usirikaya which is called amalika in Sanskrit, amla in Hindi, Bettada nellikkayi in Kannada, amloki in Bengali, nelli in Malayalam and Tamil, is available all over Asia. In India, the tree is considered sacred by Hindus, as they believe Vishnu dwells under this tree. Amla is a deciduous tree of the family of Phyllanthaceae. Amla is sour, bitter and astringent.

Amla is very rich in vitamin C and is known for its anti-oxidant properties. Amla fruits are low in calories and known for health-benefiting effects against cancer, aging, inflammation and neurological diseases.

When the fruits are in season, some varieties of pickles/chutneys are prepared and kept for the whole year. I am giving a few recipes for pickle/chutney etc. Recipe given below is only for temporary use. When refrigerated, the chutney stays for about 2 to 3 weeks.

Amla fruits on the tree:


                

: Amla washed and kept ready

 

  

 



Amla after microwaving:

 

 

 

Ingredients:

•      5 or 6 usiri kayalu (amla/Indian gooseberry)
•      2 or 3 green chiles
•      Salt to taste
•      2 tbsp. cut dhania (cilantro)
•      1 tsp. methi mustard powder
•      2 tsp. lemon juice

Directions:

1.      Wash and clean usiri kayalu.
2.      Place them in a microwave safe bowl, sprinkle a few drops of water and cover.
3.      Microwave for 1 to 2 minutes on medium heat.
4.      Open the segments of the amla and discard the seeds.
5.      Add green chiles, cilantro, methi mustard powder and salt.
6.      Transfer to a processer and grind for a few minutes.
7.      Add lemon juice and mix it well.
8.      The chutney keeps for 2 to 3 weeks, if refrigerated.