Amla Chutney


  • 200g amla/ gooseberries
  • 2 tablespoons oil
  • 1 tablespoon roasted chana dal
  • 1 teaspoon urad dal
  • 1 pinch hing/asafoetida
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon fenugreek seeds
  • 3 green chillies
  • 2 dried red chillies
  • 4 garlic cloves
  • 10-12 curry leaves
  • salt to taste
  • ¼ teaspoon turmeric powder
  • 1 cup fresh coriander
  • 1 teaspoon tamarind pulp
  • 2 tablespoons jaggery

Note– Please read recipe notes in the end.

Main Equipment Used

  • Non-Stick White Frying Pan:
  • High Power Mixer Grinder:
  • Induction Cooktop:

Steps In Making

  1. Wash and clean the amlas. Now roughly chop the amlas and keep them aside.
  2. In a pan heat oil and then add roasted chana dal, urad dal and asafoetida. Cook for 15-20 seconds, so it gets light golden colour.
  3. Now add mustard seeds, fennel seeds, cumin seeds, and fenugreek seeds. Allow them to splutter.
  4. Now add green chillies and dried red chillies and mix well.
  5. Further add garlic cloves and curry leaves cook for few more seconds.
  6. Now add the chopped amla and mix well. Cover it with a lid and cook for 5-6 minutes or until they turn soft.
  7. Add salt and turmeric powder and mix well.
  8. Add fresh coriander, cover it with a lid and cook for couple of minutes.
  9. Lastly add tamarind pump and jaggery and mix well.
  10. Let the mixture cool down completely and then grind till it gets a coarse texture. Do not add water while grinding.
  11. The amla chutney is ready.
  12. Store in an airtight container in the refrigerator for upto a month.

Recipe Notes

  • You can replace tamarind with lemon juice.
  • You can replace jaggery with sugar.
  • If you prefer more sweetness then increase the quantity of jaggery.
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