Amla Chutney Recipe – Hot and Sweet Amla Chutney
Amla, also known as Indian gooseberry, is a powerhouse of nutrients, and its tangy flavor blends wonderfully with the sweetness of jaggery and the heat of red chili powder in this unique chutney. This Hot and Sweet Amla Chutney is a perfect accompaniment to your favorite Indian dishes, adding an extra zing to your meals. With the right balance of heat, sweetness, and a delightful earthy aroma, this chutney elevates any side dish to a whole new level. This recipe is incredibly easy to make and will have your taste buds dancing with joy!
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Amla (Indian Gooseberry) | 100 grams |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds (Rai) | 1 teaspoon |
| Curry Leaves (Kadhi Patta) | 1 sprig |
| Asafoetida (Hing) | A pinch |
| Jaggery (Gud) | 1/4 cup |
| Red Chili Powder | 2 teaspoons (or to taste) |
| Salt | To taste |
| Oil | As needed for tempering |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 50 kcal |
| Carbohydrates | 12 grams |
| Protein | 0 grams |
| Fat | 1.5 grams |
| Fiber | 3 grams |
| Sugars | 7 grams |
| Sodium | 100 mg |
| Potassium | 150 mg |
Instructions
-
Cook the Amla:
Start by washing the amla thoroughly. Place them in a pressure cooker with a small amount of water. Close the lid and cook for 3 whistles or until the amla is soft and tender. Once done, release the pressure and open the cooker. Remove the seeds from the amla and set the pulp aside. -
Prepare the Amla Paste:
Take the de-seeded amla pulp and add it to a mixer grinder. Add a little water and grind it into a smooth paste. Set it aside. -
Temper the Spices:
Heat oil in a pan or kadhai. Once the oil is hot, add cumin seeds, mustard seeds, and a pinch of asafoetida (hing). Let it cook for about 10 seconds until the spices release their aroma. -
Cook the Chutney:
After the tempering is done, add the red chili powder and the ground amla paste to the pan. Mix well and cook the mixture for 1-2 minutes. -
Add Sweetness and Salt:
Now, add jaggery (gud) and salt to taste. Stir the chutney well and let it cook for an additional 2-3 minutes. You will notice the jaggery dissolving, and the chutney will thicken slightly. -
Serve:
Once the chutney has cooked down and the flavors have melded, remove it from the heat. The chutney is now ready to serve. It can be enjoyed as a tangy, spicy, and sweet side dish.
How to Serve:
Serve your Hot and Sweet Amla Chutney as a side dish with classic Indian meals like garlic dal (lazily spiced yellow lentils), aloo-bhindi ki sabzi (potato and ladyfinger vegetable), and phulka (soft wheat flatbreads). This chutney is versatile and can also be paired with rice dishes, snacks, or even grilled meats.
Tips for the Perfect Amla Chutney:
- Adjust the sweetness: Depending on the tartness of the amla and your preference for sweetness, you can adjust the amount of jaggery.
- Spicy Variation: For a spicier version, you can increase the amount of red chili powder or add finely chopped green chilies.
- Storage: This chutney can be stored in an airtight container in the refrigerator for up to a week. The flavors actually improve after a day or two!
Enjoy this easy-to-make, nutrient-packed chutney that blends hot and sweet flavors in every bite. This Amla Chutney is a great way to make use of amlaβs health benefits while adding a delightful flavor to your meals!
