Wash and pat dry the gooseberries and chop them roughly.
Heat 1 sp oil in a pan add amla pieces and fry until tender then remove from the panto a plate and keep aside. Add 2 sp oil to the same pan add chutney ingredients and fry.
Once done remove from the pan and allow it to cool, once cooled grind them into a coarse paste. If needed add a little water for grinding.
Heat 1 sp oil in a small frying pan add popu ingredients and fry, once done add it to ground chutney and mix well. Now amla coriander leaves chutney is ready to serve, serve with rice and ghee.