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.
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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