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"Sweet and tangy amla chutney - www.kitchenmai.com"
Kitchen Mai

Sweet and tangy amla chutney

This lip smacking amla chutney is one of my favorite recipes from my thakurma's incredible list of recipes. Made with minimal ingredients and winter produce of Indian gooseberries, this one is a must try 
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 7 people
Course: Condiment
Cuisine: Bengali, Indian
Calories: 168
Ingredients Equipment Method Notes

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

Equipment

  • Shallow cooking pot

Method
 

  1. 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
  2. Once they are cool enough to touch, deseed them by separating the pieces where you've made the incisions. Keep them aside
  3. 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
  4. 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
  5. 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
  6. Mix through evenly and serve your lip smacking sweet and tangy amla chutney at room temperature as an after meal condiment. Enjoy!
    "Sweet and tangy amla chutney - www.kitchenmai.com"

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