Ingredients
1/4kg amla, washed, dried, deseeded and cut into pieces
Green chillies: 100gm
Black pepper: 1 tablespoon
Methi seeds: 1 tablespoon
Mustard seeds: 2 tablespoon
Ginger: 2 inch
Lemon juice: 2
Salt: 2 heaped tablespoons
Method
Grind together to a coarse texture. Store in a dry jar. This chutney will keep for over a year though it will gradually turn dark, almost black over time.
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