Amla Chutney
a flavourful blend of amlas, jaggery and aromatic spices.
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