Amla Chutney – a flavourful blend of amlas, jaggery and aromatic spices.
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About Amlas
Amla, also known as Indian gooseberry, is a powerhouse of nutrients and a staple in Ayurvedic medicine. Packed with vitamin C and antioxidants, it boosts immunity, and promotes healthy skin and hair. It is a versatile ingredient and can be used in chutneys, pickles, juices, and candies Whether consumed raw, dried, or cooked, this superfood is a natural way to enhance overall well-being.
About Amla Chutney
Amla Chutney is a delightful way to incorporate amlas into your diet. With the perfect balance of tangy, sweet, and spicy flavors, it pairs beautifully with parathas, methi theplas, lauki theplas or even as a side with your everyday meals.
This is easy to prepare and long-lasting. Stored properly in a glass jar, it stays fresh for up to a month in the refrigerator, allowing you to enjoy its goodness anytime.
Step-wise recipe with pictures
Wash and pat dry the amlas.
Steam them for 10 to 12 minutes until soft.
Allow them to cool.
Grate the steamed amlas and set aside.
Heat oil in a pan. Add fenugreek seeds, nigella seeds, cumin seeds, fennel seeds, and asafoetida. Sauté for a few seconds until aromatic.
Add the grated amlas and jaggery. Mix well and cook on low heat until the jaggery melts.
Stir in turmeric powder, red chilli powder, salt, and rock salt.
Mix well and cook on low heat for another 2 minutes. Avoid overcooking.
Allow the chutney to cool completely before storing it in a glass jar.This chutney stays fresh in the refrigerator for up to one month.
Enjoy this sweet, tangy, and spicy chutney with parathas, theplas, or as a flavorful accompaniment to your meals.
Recipe Card
Amla Chutney
Ingredients
- 250 gms Amlas (Indian gooseberries)
- 200 gms jaggery
- 1 tsp oil
- ¼ tsp fenugreek seeds (methi seeds)
- ¼ tsp nigella seeds (kalonji)
- ½ tsp cumin seeds (jeera)
- ½ tsp fennel seeds (sauf)
- ¼ tsp hing (asafoetida)
- ½ tsp turmeric powder
- 2 tsp red chilli powder
- ½ tsp salt
- ¼ tsp rock salt (kaala namak)
Instructions
- Wash and pat dry the amlas.
- Steam them for 10 to 12 minutes until soft. Allow them tocool.
- Grate the steamed amlas and set aside.
- Heat oil in a pan. Add fenugreek seeds, nigella seeds, cuminseeds, fennel seeds, and asafoetida. Sauté for a few seconds until aromatic.
- Add the grated amlas and jaggery. Mix well and cook on lowheat until the jaggery melts.
- Stir in turmeric powder, red chilli powder, salt, and rock salt.
- Mix well and cook on low heat for another 2 minutes. Avoidovercooking.
- Allow the chutney to cool completely before storing it in a glass jar.This chutney stays fresh in the refrigerator for up to one month.
- Enjoy this sweet, tangy, and spicy chutney with parathas,theplas, or as a flavorful accompaniment to your meals
Recipe Video
More Amla Recipes
Amla Juice
Amla Murabba
Amla Beetroot Mukhwas
Beetroot Amla Salad
Amla Haldi Pickle
Amla Candies
Lauki Amla Juice
Amla Cucumber Juice
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