Amboli chutney is a popular condiment from the Konkan region of India, particularly Maharashtra and Goa. It is typically served as an accompaniment to various snacks, breakfast items, or meals. Amboli is a fermented rice and lentil batter, while the chutney is a flavorful side dish made primarily from coconut and spices. Here’s a detailed recipe for making Amboli chutney:
Ingredients:
For Amboli:
- 1 cup rice
- 1/2 cup split black lentils (urad dal)
- 1/4 cup split yellow lentils (chana dal)
- Water, as needed
- Salt to taste
For Chutney:
- 1 cup freshly grated coconut
- 2-3 green chilies, chopped (adjust to taste)
- 1 small piece of tamarind or 1 tablespoon tamarind pulp
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Water, as needed
- Fresh coriander leaves, chopped (optional, for garnish)
Instructions:
- Prepare Amboli Batter:
- Rinse the rice and lentils separately and soak them in water for about 4-6 hours or overnight.
- After soaking, drain the water from both rice and lentils.
- Grind the soaked rice and lentils separately to a smooth batter using a little water as needed. The consistency should be similar to dosa batter.
- Mix both batters together in a large bowl, add salt to taste, and mix well.
- Cover the bowl and let the batter ferment in a warm place for about 8-12 hours or overnight, until it doubles in volume and becomes slightly sour.
- Make Chutney:
- In a blender or food processor, combine freshly grated coconut, chopped green chilies, tamarind, mustard seeds, cumin seeds, asafoetida, and salt to taste.
- Add a little water to facilitate blending and grind to a smooth paste. Adjust the consistency by adding more or less water as desired. The chutney should be thick but spreadable.
- Temper the Chutney (Optional):
- Heat a small amount of oil in a small pan. Add mustard seeds and let them splutter.
- Add a few curry leaves and sauté for a few seconds until fragrant.
- Pour this tempering over the prepared chutney and mix well. This step is optional but adds extra flavor to the chutney.
- Serve:
- Amboli chutney is typically served alongside Amboli, dosa, idli, or any other South Indian snack or meal.
- Garnish with freshly chopped coriander leaves if desired before serving.
- Storage:
- Store any leftover chutney in an airtight container in the refrigerator for up to 2-3 days. Stir well before serving.
Enjoy your homemade Amboli chutney with your favorite dishes!
