HINDOLI

(AMLA CHUTNEY)
This is a very tangy chutney and favorite of me & my sis. We used to eat just anything along with this chutney, especially crispy rice flour dosas that my mom used to make.....What a perfect combo!!

Ingredients
Amla 10 - 12 (medium sized)
Haldi 1 tsp
Red chilli powder 2 tsp
Hing 1 tsp + 1 tsp
Ginger 2 tsp (chopped finely)
Green chilli 2 tsp  (chopped finely)
Mustard seeds 2 tsp
Methi seeds 1 tsp
Salt to taste
Oil 3 - 4 tbsp

Preparation
Wash and pressure cook amla with 1/2 cup water for 2 to 3 whistles. When cool, discard water and remove seeds and keep aside.
Boil 1 1/2 cup water with salt (as needed for the amla) and let it cool. This salty water has to be used to grind amla.
In a mixer container, add cooked amla, haldi, chilli powder, and hing 1 tsp. Add salty water as needed and grind amla mix. Keep it a little coarse.
Remove in a bowl. Add ginger and green chilli. Mix and keep aside.

For tempering: Heat oil. Add mustard seeds, as they splutter add methi seeds and hing powder 1 tsp. Switch off the gas and let it cool. Add this to amla mixture. Mix well and store in air tight containers. If stored in a refrigerator, can be kept for 2 - 3 months.

Serve with hot idlis, dosas, rotis, chappatis etc.