Sweet amla chutney recipe: Amla or Indian gooseberry cooked with jaggery, fennel, cardamom, and other spices give a lip-smacking blend of flavors that would be a great addition to any thali.
This sweet amla chutney is perfect for people who are not much fond of this fruit. In fact, it is one of the delicious ways to include this superfood in our diet.
Amla has tons of health benefits. It is rich in vitamin C and iron. Great for immunity, heart, skin, and hair.
Amla is the Hindi name of Indian gooseberry. The word amla is derived from the Sanskrit word 'amlaki', which means 'sustainer' or 'prosperity'. As per Ayurveda, amla is considered as divine medicine because of its innumerable healing properties. It contains all the five tastes - sour, sweet, bitter, astringent, and pungent that help in the functioning of both mind and body. The tree is native to India and Nepal. All parts of this plant are used in various Ayurvedic/Unani medicines.
Winter is the season when these are available in plenty in Indian markets and are inexpensive. Hence this is the perfect time to make various dishes with amla and give ourselves and our family a healthy boost.
If you don't know how to pick the right gooseberry. Here is a tip always go for amlas that are firm, round, yellowish-green in color. If they look too green, they are not ripe yet. Also, avoid those with bruised or bad spots.
About this Recipe
This amla chutney is sweet and mildly spicy. A nutritious yet delectable chutney, that is sure to tantalize your taste buds. It has the tang of gooseberries, sweetness from jaggery, and a kick of heat from red chili powder. The ingredients used are easily available.
Making this khati methi amla chutney at home is very easy. Gooseberries are pressure cooked until soft, then cooked with jaggery and spices until all the flavors get infused. Don't throw the reserve water. You can use that in curries or on your hair and skin.
The chatpata taste of this chutney goes perfectly with paratha, poori, or any spicy meal.
It can be stored up to 3 months in the refrigerator or up to 1 month at normal room temperature if stored in a clean, dry, airtight container.
Few more chutney recipes
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Sweet Amla Chutney Recipe | Amla Chutney
- 250 grams Indian gooseberry or amla
- 250 grams Jaggery or gur crushed or grated
- 1 tablespoon oil
- ¼ teaspoon asafoetida or hing
- 1 tablespoon fennel seeds or saunf
- 1 tablespoon Black cumin seeds or kalonji or nigella
- 1 tablespoon roasted cumin powder
- ½ teaspoon salt
- 1 teaspoon black salt
- 1 teaspoon black pepper powder
- ½ teaspoon red chili powder
- ½ teaspoon cardamom powder
- ½ teaspoon garam masala powder
Pressure cook the amlas in ½ cup water for 4 whistles over a high flame.
Wait until the pressure settled on its own.
When done, separate the cooked amlas from water. Remove the seeds and crush them coarsely.
Heat oil in a pan. Once the oil turns hot add asafoetida, fennel seeds, and black cumin seeds.
When the seeds start to crackle, add the crushed amla, followed by salt, black salt, turmeric powder, red chili powder, black pepper powder, and saute for a minute.
Add crushed jaggery. Keep stirring and cook over low heat till jaggery melts completely and start bubbling.
Now add all the roasted cumin powder, cardamom powder, and garam masala powder. Simmer till it thickens. Keep stirring in between else it will stick to the bottom.
When done let it cools down completely and store in a glass jar.