Monday, January 19, 2009

Coriander Amla Chutney (Indian Gooseberry Chutney)

Grind Amla fruit with green chilies and fresh cilantro leaves and serve with snacks or main vegetarian meal.

  • 1 cup fresh coriander leaves chopped
  • 2 cloves garlic
  • 3-4 green chilies
  • Salt to taste
  • 2 Amla or Indian Gooseberry

  • With the help of knife cut the Amla and remove the seed.
  • Grind all the ingredients, along with raw Amla, into a smooth paste in a food processor.
  • Chill it before serving with snacks or meal (dal and roti or rice).

Do You Know:
Common name of Indian Gooseberry is amalaka in Sanskrit, amla in Hindi, amlaki in Bengali, Nellikkai in Tamil, usiri in Telugu, and amala in Nepal Bhasa.
The fruit is nearly spherical, light greenish yellow, quite smooth and hard on appearance, with six vertical stripes or furrows.
The taste of Indian gooseberry is sour, bitter and astringent, and is quite fibrous. In India, it is common to eat gooseberries steeped in salt water and turmeric to make the sour fruits palatable.
According to Ayurveda, it may be used as a rasayana (rejuvenative) to promote longevity, and traditionally to enhance digestion (dipanapachana), treat constipation (anuloma), reduce fever (jvaraghna), purify the blood (raktaprasadana), reduce cough (kasahara), alleviate asthma (svasahara), strengthen the heart (hrdaya), benefit the eyes (chakshushya), stimulate hair growth (romasanjana), enliven the body (jivaniya), and enhance intellect (medhya).
According to Unani System of Medicine the Mizaj of Amla is Sard Khushk so that it is very good remedy for Haar Amraz (Hot Diseases).

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