This lip smacking amla chutney is one of my favorites from my thakurma’s incredible list of recipes. Made with minimal ingredients and winter produce of Indian gooseberries, this one is a must try
Just like how the raw mango chutney is a summer speciality, this amla chutney here, is that of the winters. Indian gooseberries or amla is a tangy, enriched with Vitamin C winter fruit. And having it everyday, especially in the colder months, will ensure that you stay in the best of health, since it helps fight infections. Moreover, the best part is you can have it in any form and it will still do you good. For example, you could have amla raw with some salt rubbed on it, in the form of pickles and chutneys, juices etc. My two most favorite ways to have this wonderful fruit is as is with kala namak sprinkled over and in the form of this lip smacking amla chutney.
Like I mentioned, this is my thakurma’s recipe, who is an expert in making chutneys. She can make a delicious chutney out of any and every fruit (sometimes even vegetables) that you could think of! So, when I got home fresh amla from my grocer the other day I knew what I’d be making. After all, while growing up I have had this chutney made by thakurma, most winters. And I am so glad that I did, because not only did the chutney turn out to be extremely yummy but it was also so easy to make. In fact, I have already made three batches of it, since. This chutney makes for a wonderful after meal condiment.
You may also like,
Tomato khejur chatni (Bengali tomato chutney)
Green coconut chutney for idli dosa
Garlic and chilli dahi chutney
Delicious texture
The beauty of this amla chutney, besides it’s taste, is it’s texture. The gooseberries in the chutney are throughly cooked, yet have a bite to them and I think that makes this condiment even more amazing. This texture is achieved by first steaming the fruits and then proceeding to cook with them. This method keeps the fruit pieces intact and fully cooked, at the same time. Similar to my Bengali tomato chutney recipe the amla chutney too is made in a tempering of panch phoron and dried chilis. However, this one is also flavored with bhaja moshla to add a beautiful aroma to it. Bhaja moshla is a quintessential Bengali spice mix made with dry roasting cumin seeds and dried chilis, cooling them down and grinding to a coarse powder.
You can male and store the amla chutney in air tight container, in a refrigerator for about a week. You can make this yummy chutney in 30 minutes and enjoy it once it comes to room temperature. Bring home these winter berries, that are packed with health benefits, and make this condiment. If you love yummy, tangy and sweet flavors – all at once – in your food, you are surely going to love this chutney too. And whenever you do try it out, do remember to let me know of how you enjoyed it. You can share your food pictures with me on Instagram and Pinterest. I’d love to hear from you.
Eat hearty!
Sweet and tangy amla chutney
Equipment
- Shallow cooking pot
Ingredients
- 500 g Indian gooseberry amla
- 1 tsp ginger grated
- ¾ cup sugar
- 1 tbsp panch phoron
- 1 dried red chilli
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- ¼ tsp kala namak black salt
- 1 tbsp bhaja moshla
- 2 tbsp mustard oil
Instructions
- Wash the amla very well and pat dry them. Make 4 lengthwise incisions (do not cut through) around each fruit and place in a steamer for 20 minutes - they should be almost 80% cooked after steaming
- Once they are cool enough to touch, deseed them by separating the pieces where you've made the incisions. Keep them aside
- Heat the oil in your cooking pot, until it smokes and then lower the flame to medium. Temper with the panch phoron and dried chili. Once the fenugreek (methi) seeds in it turn brown add in the ginger, cook for couple minutes and then add in the amla pieces
- Mix well, add the turmeric powder and chilli powder along. Cook for couple minutes and add ¼ cup of hot water, cover and cook until the amla cooks fully
- Add sugar and stir in continuously until the liquid dries up and gives the chutney a luscious, thick texture. Turn the heat off and add the kala namak and bhaja moshla
- Mix through evenly and serve your lip smacking sweet and tangy amla chutney at room temperature as an after meal condiment. Enjoy!
Notes
- Panch phoron is a mix of cumin seeds, fennel seeds, onion seeds, fenugreek seeds and mustard seeds. Combine a tablespoon of each and use for the recipe as needed
- Bhaja moshla is made by dry roasting cumin seeds and dried red chilis, cooling them down and grinding to a coarse powder
- If you do not have a steamer, you can even pressure cook the gooseberries, but be careful to not over cook them
- Adjust the amount of sugar to be added as per your taste preference
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 milliliters
