Amla Chutney
Amla, also known as Indian gooseberry, is full of health benefits as per Ayurveda. Almost every part of the plant – the fruit, seed, leaves, root, bark, and flowers – is used in Ayurvedic medicines. Amla is the main ingredient in the traditional herbal mix called chyawanprash. The fruit can be eaten raw or used in many dishes like dal, amla murabba, amla candy, and amla chutney.
Chutney is one of the most loved side dishes in Indian homes. It can be spicy, tangy, or sweet, and each region in India makes it in a different way with unique flavors and textures.
This amla chutney is a sweet version that is also diabetic-friendly. It’s very easy to make and uses simple ingredients. You can prepare it in just 30 minutes. So, when you find fresh amla in the market, grab some and try this tasty chutney! You can store it in the fridge in an airtight container for 10 to 12 days.
Let’s get started with the recipe!
🥄 Ingredients
- Amla (Indian gooseberry) – 8 pieces (about 200 grams)
- Jaggery – 200 grams
- Ghee or butter – 1 teaspoon (in solid form)
- Cumin seeds – ½ teaspoon
- Asafoetida (Hing) – ¼ teaspoon
- Fennel seeds – ½ teaspoon
- Onion seeds (Kalonji) – ½ teaspoon
- Black pepper powder – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Black salt or pink salt – 1 teaspoon
👩🍳 Preparation
- Wash the amla and boil them in a pressure cooker for 4 whistles on medium flame.
- Let the pressure release on its own. Take out the boiled amla and let them cool. (Tip: Save the boiled water – it can be reused in other recipes or drinks.)
- Remove the seeds by gently pressing the amla with your hands. Don’t make it a fine paste—just mash roughly.
- Heat a pan (kadai) on medium flame. Add cumin seeds and dry roast them for 30 seconds. Turn off the flame and keep them aside to cool.
- In the same pan, add ghee or butter. Lower the flame, then add asafoetida, fennel seeds, and onion seeds one by one.
- Fry these spices gently for about 1 minute until they start changing color.
- Now add the mashed amla and mix well.
- Add jaggery (or sugar, if you prefer) and let it melt completely.
- Crush the roasted cumin seeds roughly using a mortar and pestle, and add them to the chutney.
- Now add black pepper powder and turmeric powder.
- Mix everything well. Keep the flame on medium and add black salt (or pink salt). This step is important for taste.
- Cook for 1 more minute without adding any water.
- Turn off the heat and let the chutney cool for about 15 minutes.
- Once cool, store it in an airtight container and keep it in the fridge.
- It stays fresh for 10 to 12 days.
