Bettada Nellikayi( Amla) Chutney

It’s that time of the year when Amlas are in season. I had never seen such beautiful, huge fruit while growing up in Bangalore.  Nowadays with the Ayurveda fad catching on here, every street corner has carts with these fruit. 

I picked up a bottle of Thokku from the famous Subbamma Store in Gandhi Bazaar. ‘Terrible’ is a kind word to use for what it was. 

It’s ridiculously easy to make a Chutney out of Amla. The chutney can be mixed with hot rice and ghee and eaten. Or it can be used to make a good Chitranna. 


  1. Amla- 5 big ones, grated
  2. Byadgi chilies- about 8
  3. Methi seeds- 1 Tsp
  4. Turmeric powder- 1/2 Tsp
  5. Asafetida- 1/4 Tsp
  6. Oil- 2 Tsp
  7. Salt to taste


Grate the Amla and keep aside. Sauté the chilies and methi seeds without oil, till the methi seed start changing color. Remove from heat and keep aside. 

Take oil in the same pan. Add the asafetida. Add the grated Amla and sauté till it starts changing color. Add the turmeric powder and sauté for a couple of minute more. Add salt. 

Grind all the sautéed ingredients together without water. Check for seasoning and adjust salt if needed. 

To make Chitranna: 


  1. Amla chutney- as needed
  2. Cooked rice- 2 cups
  3. Oil-2 TBSP
  4. Peanuts- optional 
  5. Curry leaves- 1 sprig
  6. Mustard seeds- 1/2 Tsp
  7. Channa Dal- 1 Tsp
  8. Urad Dal- 1 Tsp
  9. Asafetida- a pinch
  10. Fresh grated coconut- 2 TBSP
  11. Salt if needed

Fry the peanuts in the oil till crisp and remove from the oil. Make a tempering of the mustard seeds, dals, asafetida and curry leaves in the same oil. Add the Amla chutney. Mix well with the oil. Add the rice and mix well. 

Add the peanuts and coconut. 


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s