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Amla Coconut Chutney

A tangy, nutrient-packed chutney made with amla, coconut, and spices, perfect for boosting health and adding flavor to your meals.
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Course: chutneys, lunch, pachadi, pickles
Cuisine: Andhra
Keyword: amla, amla chutney, instant, instant amla chutney, usiri, usirikaya, usirikaya pachadi
Servings: 6
Author: Sireesha

Ingredients

  • 2 amla
  • ½ cup fresh coconut
  • 4-5 green chillies
  • 1/3 tsp salt to taste
  • ¼ cup curd/yogurt

Instructions

  • Cook amla (boil or steam) and remove seeds.
  • Blend amla, coconut, green chilies, curd, and salt to a smooth paste.
  • Heat oil, add mustard seeds, cumin, urad dal, curry leaves, dry chilies, and hing. Let them splutter.
  • Pour seasoning over the chutney and mix well.
  • Serve with rice, dosa, chapathi, jowar roti or idli.

Notes

  1. Adjust the spice level by adding more or fewer green chilies based on your preference. 
  2. You can store the chutney in the fridge for up to 2-3 days.
  3. Cook amla quickly and evenly, steam or pressure cook it with rice or boil with enough water separately in a sauce pan.
  4. You can also make this chutney using dried amla. Follow the same recipe for a flavorful chutney.
  5. If fresh coconut is not available, use dry coconut to make this chutney.