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2 Amla Chutney Recipes

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Course chutney
Cuisine Indian

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

Shilpi’s Quick Tricks
 
Green Chutney
  • Remove the seeds while slicing amla.
  • Lemon juice is used to remove the bitterness if amla.
Sweet Chutney
  • 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.
Keyword quick recipe
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