Fresh Avale (Amla/Nellikai/Gooseberry) Gojju (Chutney).

"Avale Gojju Losun ghalnu / Amla (Gooseberry) Chutney With lots of Garlic" ... This chutney sort of dish can be prepared with fresh as well as brined amlas and served as side dish with both rice or roti/dosa ... amla's are very good for health as they are loaded with nutrients and Vit.C, it is believed that one should consume at least one small amla a day to reap in the benefits, again garlic too has immense health properties and must be included in diet ... amlas are available in plenty now, so try including them in your food as much as possible ... Yummilicious ..... 

** Avalo / Amla / Gooseberry / Nellikai (Nellikayi) Gojju (chutney) is a very healthy dish that can be prepared fresh during the season, while it can be brined and used off season too. The recipe is similar to that of raw mango gojju. However amla is very good for health and it is recommended that it should be consumed in various preparations as much as possible by every one. In my home we just boil bout a dozen or so of them for 2-3 minutes in boiling water and store it in fridge for popping in mouth everyday too.

** For Preparing the Gojju / Chutney : Wash and slice the side of 5-6 large sized avalo / amlas / gooseberry. You can add more if they are not sour or smaller in size. Add a cup of water and bring to a boil. Remove cover and keep aside for 15 minutes to cool a bit. You can microwave for 2-3 minutes too. But just see to it that you have cut off the sides. 

** Peel off the skin of 15-20 large size garlic cloves. Chop them to pieces or keep whole if small in size. In a kadai add 2-3 tblsp of coconut oil (You can use any other oil you prefer) and add in the garlic pieces and fry till slightly browned. Remove and keep aside.

** To be ground to a smooth paste : In a mixer grinder add 2 heaped cups of freshly grated coconut, add in the fried garlic pieces taking care to see that you do not add in the coconut oil too. Reserve the left over oil aside to be added later on. Add 10-12 chopped Red dried kashmiri chillies (Plus or minus as per individual taste). Also add in the cooked amlas along with the water in which it was cooked, taking care to see that all the seeds are removed. Now grind all to a very smooth paste adding water. The gojju should be thick that of thick chutney consistency.  Remove the ground masala / gojju in a bowl, add salt to taste and the reserved coconut oil and mix well. Add more water only if necessary.

**  "Fresh Avale (Amla/Nellikai/Gooseberry) Gojju (Chutney)" is done and ready to be served. Serve immediately with steaming hot rice or dosa / roti. Tastes good with any of the dishes. We love this chutney and prepare it to be served as side dish with rice and at times with panpolo (neer dosa) my fav. dosa that I can eat with anything and everything. Do try this out and enjoy the health benefits with your family. You should add them to your dishes so that children are given healthy nutrients which is necessary in growing process.

Note: This gojju / tambuli / chutney is not cooked so if using later, keep it in the fridge immediately in an air tight container once you prepare it. If kept at room temperature the gojju turns sour and gets spoilt and is not recommended for consumption. If handled well, it will remain for good for 2-3 days in fridge. Please do not store it for more time. 

** Also the above gojju can be prepared with brined amlas. You can buy them in season and brine them in salt water. Then the same can be prepared and enjoyed all year round. The method of brining of amlas will be posted soon. Please keep checking this blog for the same. Also the preparation of preparing gojju from brined amlas also differs minutely. Will post the same soon.