Sweet & Spicy Amla (Indian Gooseberry) Chutney
Servings: 2 people
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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