Gooseberry or amla is one of the richest sources of vitamin C. it has almost 8 times more vitamin than oranges and about 17 times that in a pomegranate. It is also called the humble Indian gooseberry which should gain the status of superfood. This translucent green fruit has many benefits such as; it helps to fight the common cold, improves eyesight, reduces fats, builds immunity, beautifies hair, improves skin, relieves pains. Amla or the Indian gooseberry can be eaten raw or can be made into various dishes like pickles, chutney, juices.
In this recipe, we are going to cover two different styles of amla chutney. The first one is a sour green chutney which is an amazing combination of chatpata and contains a mind-boggling taste. This chutney can be served as a side dish and goes perfectly well with appetizers, the second is a sweet chutney of amla which is made by boiling amla and later jaggery is added to give it a sweet and caramelized taste. Let’s dive into two amazing recipes that will become the kind of your table.
2 Amla Chutney Recipes
Ingredients
Green Chutney
- 3 Amla sliced
- ½ inch Ginger
- 7-8 Garlic Cloves
- Coriander Leaves chopped
- Green Chilli according to taste
- ½ tsp Cumin Powder
- ½ tsp Black Salt
- 2 pinch Asafetida
- Lemon juice
- Salt according to taste
- Water
Sweet Chutney
- 2 cups Water for boiling amla
- 200 gms Amla
- 1 tbsp Oil
- ¼ tsp Asafetida
- ½ tsp Cumin Powder
- 1 tsp Fennel Seeds
- ½ tsp Nigella Seeds
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- ½ tsp Black Pepper Powder
- ½ tsp Garam Masala Powder
- 200 gms Jaggery
- ½ tsp Black Salt
- Salt according to taste
Instructions
Green Chutney
- In a grinder add in amla, ginger, garlic, coriander leaves, green chillies, cumin powder, black salt, asafoetida, lemonjuice, salt and little water.
- Grind and make a thick paste.
Sweet Chutney
- In a pan boil water and add in amla, cover and let it boil for 8-10 minutes after this take out the amla and let it cool.
- Once the amla cools down break it with hands into small pieces and remove all seeds.
- In a pan add in oil and let it heat, now add in aasafetida, cumin powder, fennel seeds, nigella seeds, mixwell and let it roast on medium flame.
- Once roasted add in turmeric powder,red chilli powder, black pepper powder, garam masala and mix it well.
- Add in chopped amla and mix it thoroughly now add in jaggery and give it a good mix.
- Now lower the flame and cook till jaggery melts down.
- Once jaggery starts to melt press down the amla pieces make sure you are not mashing it completely.
- Add in black salt and white salt,mix well and let it cook for 2-3 minutes.
- The chutney is ready when the jaggery comes to boil.
- Serve the chutney cold.
Video
Notes
- Remove the seeds while slicing amla.
- Lemon juice is used to remove the bitterness if amla.
- If amlas have cracks means that they are ready.
- Jaggery and amla should be in 1:1 ratio.
- You can use sugar too but it tastes best when made in jagger.
- Amla is pressed so that every piece has all the flavours.
