By Dr.Sirisha Potluri
Chutneys are one of the most well known condiments from the Indian subcontinent, specially from South Indian cuisine. We south Indians whip up a chutney with pretty much everything that is edible on planet earth!
- Celery 1 bunch – cut into small pieces
- 4 frozen Amla, Thawed and seed removed
- Green Chilis 8-10
- Reduced fat shredded coconut – 2 tablespoons
- Cilantro-1/2 bunch
- Roasted Sesame – 2 tablespoons
- Roasted Coriander Seeds – 2 tsp
- Turmeric – 1tsp
- Tamarind Paste or ribs – 1-2 tablespoons
- Garlic 4-5
- Jeera, Dry Red chili, Mustard seeds and curry leaves for Thadkha!
- Salt
Sauté green chilis, celery pieces ,garlic , tamarind with some turmeric, for 2-3 minutes and cook on low heat covered for 6-8 minutes, until celery becomes little soft but not too soft. Meanwhile roast coriander and sesame seeds on low flame until aroma is released. After sesame and coriander seeds are cooled, blend them along with Amla and shredded coconut. Now add cooked celery mix and cilantro in the blender and blend in pulse motion to form a coarse chutney. Adding salt is optional! Add the dry thadakha and enjoy.
