Any meal can only be considered complete with chutney or accompaniments on the side. Chutneys can lend flavour to any dish, and this amla chutney recipe is a must-try. This tangy and spicy relish prepared from Indian gooseberry will surely be your favourite.
Winter is the season to enjoy this nutrition-packed fruit as much as possible. We have already shared a few amla recipes you can store for up to 1 year, like amla ginger sharbat, amla juice, amla candy and amla pickle. This amla chutney can be stored in the refrigerator for up to 3 months. Just make sure you follow the exact steps.
Besides adding flavour to your meals, amla chutney offers several health benefits. Amla is known for its high vitamin C content, which can boost your immune system and improve skin health. It also has anti-inflammatory properties and can aid in digestion. This chutney is made with minimal oil and no added sugar, making it a healthier alternative to other condiments.
Health Benefits of Amla
Amla, also known as Indian gooseberry, has been used in Ayurvedic medicine for centuries. This small, green fruit is packed with nutrients and has been hailed as a superfood for its numerous health benefits. Below, we will explore the incredible benefits of amla and how you can incorporate it into your daily routine.
Digestive Health
Amla is rich in fibre, making it a great addition to your diet for digestive health. Fibre helps regulate bowel movements and can prevent constipation. Amla also contains tannins, which have been shown to affect the digestive system positively. These compounds help reduce inflammation and protect the digestive tract from harmful bacteria.
Heart Health
Studies have shown that amla can help improve heart health by reducing cholesterol levels and preventing plaque buildup in the arteries. Amla is also rich in antioxidants, which can help prevent oxidative stress and reduce the risk of heart disease. Incorporating amla into your diet can help keep your heart healthy and strong.
Diabetes Management
Amla has been used in Ayurvedic medicine to manage diabetes for centuries. Studies have shown that amla can help regulate blood sugar levels and improve insulin sensitivity. It also contains chromium, a mineral that helps the body metabolise carbohydrates and fats. Adding amla to your diet can be beneficial for those with diabetes.
In conclusion, amla is a powerful superfood with numerous health benefits. From promoting hair growth to improving heart health, this tiny fruit has much to offer. Consider incorporating amla into your daily routine and experience the incredible benefits.
How to make Amla Chutney | Step-by-Step Recipe
Wash and dry the amlas. Steam cook the amlas. To steam cook, take water in a pressure cooker and place a stand on it. Take amlas in a perforated bowl and place the bowl on the stand. Pressure cook for 3 whistles.
Once the pressure settles down, take out the amlas and let them cool. Once cooled, remove the seeds from them.
Take the deseeded amla wedges in a mixer jar and blend them to a fine paste. We have intentionally left a few amla chunks. You can also grind coarsely.
Heat oil in a non-stick pan. Add dry red chilli, cloves, cinnamon stick and hing.
Add amla paste. Mix and saute on a medium flame for 5 minutes or until you notice mixture has become slightly dry.
Now add jaggery and mix well. Cook for 1-2 minutes.
In the end, add all the spice powders – jeera powder, amchur and kala namak. Mix and cook for 1-2 minutes. Remove from flame.
Once cooled, transfer to a container. Store in refrigerator for 3-4 months.
Pro Tips
- When grinding amlas, do not add any water. It’s okay if you can’t make a smooth paste out of it. We will further cook the amlas so that they will be mashed completely. We have intentionally left a few amla chunks while grinding. You can even use a chopper blade jar for grinding coarsely
- We did not add salt because we used black salt and amchur. If you are not adding any of these, you can add salt instead
- After adding all the spice powders, check the taste and adjust the spice powders to your taste
Serving Suggestions
Amla chutney goes well with our regular lunch and dinner menu, but it also goes well with snacks. Here are some suggestions to get you started:
- Serve as a dip or chutney with samosas or other Indian appetizers like aloo tikki, mixed veg cutlets or kababs
- For a tart kick, spread it on sandwiches or wraps
- To make a tasty raita, combine it with yogurt
- Add to your masala thepla or paratha dough to give it a tangy twist
Storage
You can store this amla chutney in the refrigerator for 3-4 months. But for the shelf-life of 3-4 months, follow these points –
- Store the chutney in a sterilised bottle. The bottle should not be damp or moist. If you are making the chutney in bulk, store it in small portions
- Ensure you cook the amla puree until it has thickened and become dry
- Take out only the required quantity of chutney that you wish to consume. Immediately place the bottle back in the refrigerator
More Pickle & Chutney Recipes to try
Sprouted Fenugreek (Methi) Seeds & Raw Mango Salad
Recipe Card
Amla Chutney Recipe with jaggery | Khatti Meethi Amla Chutney
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Ingredients (1 cup = 240 ml)
- 400 grams gooseberry/amla
- 300 grams jaggery
- 2 teaspoon oil
- 3-4 dry red chillies
- 4 cloves/laung
- 1 cinnamon stick/dalchini
- pinch of asafoetida/hing
- ½ teaspoon cumin seeds/jeera powder
- ¼ teaspoon dry mango powder/amchur
- ¼ teaspoon black salt/kala namak
Instructions
- Wash and dry the amlas. Steam cook the amlas. To steam cook, take water in a pressure cooker and place a stand on it. Take amlas in a perforated bowl and place the bowl on the stand. Pressure cook for 3 whistles.
- Once the pressure settles down, take out the amlas and let them cool. Once cooled, remove the seeds from them.
- Take the deseeded amla wedges in a mixer jar and blend them to a fine paste. We have intentionally left a few amla chunks. You can also grind coarsely.
- Heat oil in a non-stick pan. Add dry red chilli, cloves, cinnamon stick and hing. Add amla paste. Mix and saute on a medium flame for 5 minutes or until you notice mixture has become slightly dry.
- Now add jaggery and mix well. Cook for 1-2 minutes.
- In the end, add all the spice powders – jeera powder, amchur and kala namak. Mix and cook for 1-2 minutes. Remove from flame.
- Once cooled, transfer to a container. Store in refrigerator for 3-4 months.
Video
Notes
- When grinding amlas, do not add any water. It’s okay if you can’t make a smooth paste out of it. We will further cook the amlas so that they will be mashed completely. We have intentionally left a few amla chunks while grinding. You can even use a chopper blade jar for grinding coarsely
- We did not add salt because we used black salt and amchur. If you are not adding any of these, then you can add salt instead.
- After adding all the spice powders, check the taste and adjust the spice powders to your taste
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