on Jan 16, 2024, Updated Oct 11, 2024 Here are some more chutney recipes that you may like: Rajasthani Garlic Chutney, Guava Chutney, Mint Coconut Chutney, and Cabbage Pachadi.
About Amla Chutney
This Amla Chutney (Indian Gooseberry Chutney) is a spicy and tangy Indian accompaniment made using fresh gooseberries, cilantro, and spices. In winter, you will always find a bottle of this chutney in my refrigerator. At the onset of winter, amla starts to show up at the vegetable vendors, and I always bring back a few. This little fruit is a powerhouse of nutrients, and I am always looking forward to including it in my family’s diet. This chutney is the easiest way to feed amla to Mohit and Bhavye. It is also very versatile. I serve it with my Indian-style Dal, Sabji, Phulka, and raita meals, slather it on sandwiches or rolls, or serve it with Indian snacks and appetizers. I also ditch my green chutney for this one during winter to drizzle over the chaat. This chutney can be stored in an airtight glass container for up to 7 days. Stir it well before serving. Cilantro (Fresh Coriander Leaves) makes the base of the chutney. Green Chilies – I use Indian green chilies, but you can use any available variety. Adjust the amount according to your taste. Others – You will also need asafetida (hing), cumin seeds, fresh ginger, garlic, sugar, salt, and freshly squeezed lime juice. Skip using asafetida in the recipe to make a gluten-free version. You can add some fresh mint to this amla chutney recipe. Rinse 100 g cilantro with water. Gather the remaining ingredients.
100 g chopped amla 100 g cilantro 2 teaspoon chopped green chilies ¼ teaspoon asafetida ½ teaspoon cumin seeds ½ inch piece of ginger, chopped 2-3 cloves of garlic, peeled ½ teaspoon sugar 1 teaspoon salt 2 tablespoon freshly squeezed lime juice
Check for salt and lime juice and add more if needed. Serve.
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