Sweet & Spicy Amla (Indian Gooseberry) Chutney

Servings: 2 people
Cuisine: Indian
Course: Dips & Chutneys
Time: 30 minutes
Rate the Recipe:
A sweet and spicy chutney packed with the goodness of amla. The immunity-boosting Indian gooseberry chutney is a healthy accompaniment for everyday meals during monsoons. Try this quick and easy recipe that is ready in minutes.


  • 250 gm amla (Indian gooseberry)
  • 3 tbsp mustard oil
  • 1 tsp mustard seeds (sarson)
  • 1/2 tsp fenugreek seeds (methi dana)
  • 1 tbsp fennel seeds (saunf)
  • 1-2 chopped green chillies
  • 1/2 tsp salt or to taste
  • 1/2 tsp black salt (kala namak)
  • 1/2 tsp black pepper powder
  • 2 tsp Kashmiri red chilli powder
  • 1 tbsp cumin powder (jeera)
  • 1 pinch asafoetida (hing)
  • 3 tbsp brown sugar
  • 3 tbsp white vinegar
  • 1/2 tsp crushed cardamoms
  • 1/2 tsp garam masala powder


  • To begin, boil the amlas until they are soft. If you are using a pressure cooker, give it about four whistles.
  • De-seed and divide them into sections. Crush them coarsely keeping a few sections intact.
  • Heat mustard oil to smoking point and let it cool down a bit.
  • Add in the mustard seeds (sarson), fenugreek seeds (methi dana), and fennel seeds (saunf). Allow them to splutter.
  • Add in the crushed amlas and chopped green chillies. Mix well and saute.
  • Next, add in the dry masalas – salt, black salt or kala namak, black pepper powder, cumin powder (jeera), Kashmiri red chili powder, and a pinch of hing (asafoetida). Saute for a few minutes.
  • Add in brown sugar and white vinegar. Cook on medium to low heat until the sugar melts and oil starts appearing on the sides.
  • Finally, add in the crushed cardamoms and garam masala powder. Mix well.
  • The Sweet & Spicy Amla Chutney is ready to serve. Enjoy with puris or parathas.


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Sweet & Spicy Amla (Indian Gooseberry) Chutney