Sweet & Spicy Amla Chutney – Tangy Gooseberry Delight
Sweet & Spicy Amla Chutney Recipe
This Sweet & Spicy Amla Chutney is a delightful combination of tangy gooseberries (amla) and aromatic spices. A classic North Indian side dish, it beautifully balances sweetness from jaggery with the heat from red chili powder, making it an ideal accompaniment for a variety of meals, especially breakfast. Whether paired with crispy dosas or thalipeeth, this chutney adds a burst of flavor to your plate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Amla (Nellikai/Gooseberry) | 100 grams |
| Cumin seeds (Jeera) | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
| Red chili powder | 2 teaspoons |
| Asafoetida (Hing) | 1 pinch |
| Jaggery | 1/4 cup |
| Salt | To taste |
| Sunflower oil | As needed |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
Servings
This recipe yields approximately 4 servings.
Instructions
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Pressure Cook the Amla: Begin by washing the amla thoroughly. Add them to a pressure cooker along with a little water and cook for three whistles. Once the pressure is released, open the cooker and deseed the amla. Allow it to cool for a bit before grinding.
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Grind the Amla: Transfer the cooked amla to a mixer grinder and add a little water. Grind it into a smooth paste.
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Prepare the Tempering: Heat a kadai (wok) and add sunflower oil. Once the oil is hot, add cumin seeds, mustard seeds, and a pinch of asafoetida (hing). Let the seeds crackle and release their aroma.
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Add Spices: Stir in the red chili powder and mix well. This will infuse the oil with the heat and color of the chili powder.
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Cook the Chutney: Add the ground amla paste to the kadai, stirring to combine. Then, add jaggery and salt. Cook this mixture on medium heat for about 10-15 minutes, stirring occasionally, until the chutney thickens and the flavors meld together.
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Finish & Serve: Once the chutney reaches a consistency you like, remove from the heat. Serve it warm or at room temperature alongside crispy dosa or thalipeeth, and enjoy a burst of sweet, spicy, and tangy flavors.
Tips for Best Results:
- Adjust the sweetness by increasing or decreasing the amount of jaggery based on your preference.
- For a slightly tangier flavor, you can leave the amla peel on before cooking.
- Store the chutney in an airtight container in the refrigerator for up to a week.
This Sweet & Spicy Amla Chutney is the perfect addition to your breakfast spread, bringing a flavorful and healthy twist to your meal.
