“Coconut- Gooseberry- Ginger Chutney (Soyi- Avalo- Alle’ Chutney)” … today’s chutney is a flavor packed one made with fresh Alle’ (adrak) available during monsoon along with avalo (gooseberry/ amla/ nellikayi) … bringing together the perfect punch of spice- tang … a lovely immunity booster in a bowl; an ultimate companion for your crispy dosa for breakfast to begin your day with … try it, tastes wonderful served with dosa/ idly/ roti etc … Yummilicious ….
** I have often mentioned "chutney is lifeline to most Indians" to be relished during breakfast times with dosa, idly etc. and your choice is unlimited mix and match of ingredients that surprises you each time you blend them together. I have often included Amla in chutney’s for added health benefits which you will find on browsing.
** Here I have included fresh ginger/ adrak that is available during monsoon which has much more taste to it that the semi dried ones, you should include them whenever available and possible. In all definitely a lovely chutney filled with the goodness of three ingredients ie creamy fresh coconut, fresh ginger and amla.
** The chutney is followed by a classic south Indian panna/ tempering of mustard seeds, urad dal, red chillies, curry leaves in coconut oil which enhances its flavor. Do try this simple chutney in your home and serve it with any dish of your choice, be it Idly, dosa, appo, roti or pongal (moong dal khichidi), all taste wonderful.
** I have prepared and shared plenty of chutney items in different combinations each one tastes wonderful and is a must try for sure. I will not run into health benefits of ingredients included as you can easily find it on net. Sharing a common link below the recipe for easy access, do browse through for more options.
** Here is my recipe for “Coconut- Gooseberry- Ginger Chutney (Soyi- Avalo- Alle’ Chutney)” … my style …
** Ingredients :
Coconut/ Nariyal/ Soyi : 2 cups
Gooseberry/ Amla/ Avalo : 1 large sized
Fresh Ginger Alle’/ Adrak : 2 inch piece
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Salt/ Namak/ Meeta : to taste
** For Tempering/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Urad Dal/ Black Gram Dal : 1 tsp
Mustard Seeds/ Sasam/ Rai : ½ tsp
Dry Red Chilly/ Sukhi Mirchi/ Sukkale Mirsanga : 2-3
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
** Wash and wipe dry Gooseberry/ Amla/ Avalo and then slice of all the edible portions discarding the inner seeds. Now cut into smaller sized pieces and keep it aside ready. There is no need to cook them, I have used raw.
** Note : Adjust addition of Gooseberry/ Amla/ Avalo depending upon its tart taste lest the chutney turns too tangy. You can use cooked one’s or the amla that is brine (salt preserved one’s) too if desired, just adjust accordingly.
** Wash and cut ginger/ alle’ into small sized pieces and keep it aside ready. I have used fresh/ tarne alle’ you may use any. Wash, wipe dry and cut green chilly/ tarni mirsanga into small pieces, adjust quantity as per individual taste.
** Add freshly cut and kept pieces of gooseberry, green chilly pieces, ginger into a mixer grinder along with freshly grated coconut and grind to fine paste adding water as is necessary only to prepare a thick textured chutney.
** Remove and add into a bowl along with salt to taste and mix well. Be careful with salt if used brine amla lest it turns salt. Check consistency and add more water as is required to bring to a thick chutney serving consistency.
** For Tempering/ Tadka/ Pannaka : Heat coconut oil or any edible oil in a small pan, when hot add urad dal, when colour changes lightly add mustard seeds, when they begin to splutter add curry leaves, red chillies broken into small pieces and fry all together for a few seconds. Remove, pour over the prepared chutney and mix well. Cover and let rest for 5 minutes for flavours to be infused.
** “Coconut- Gooseberry- Ginger Chutney (Soyi- Avalo- Alle’ Chutney)” is done and ready to be served. This chutney tastes best served with Idly, dosa, appo, oondi, pongal (khichidi) or any other dishes of your choice. In my home, we love to have it with polo/ dosa and I served it with “Saglo Urad Dal with Skin- Maida Polo (Whole with Skin Black Gram- APF Dosa)” for breakfast and it was awesome combo. We loved the tangy taste of amla that the chutney imparts and it was a pleasure to relish it dunked in equally tasty crispy dosa. Try it, sure to be loved by all in your home.
** Do try this chutney; it is one of the best to be served with south Indian breakfast items. You can adjust spice level if you have young children at home. Remember to check the amlas too before grinding to prevent it turned too tart in taste. Young and old are sure to love this when served for breakfast to be enjoyed in leisure. You can check out my dosa recipe too which I served it with that follows this recipe in Blog.
** Sharing a common link to all “Chutney” recipes shared in the Blog, just browse through and try them out …
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