Amla Chutney Recipe | Indian Gooseberry Chutney

5 from 1 vote
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Unlock the vibrant flavors of amla chutney with this simple and delightful recipe.

Bursting with the goodness of fresh amla, coriander leaves, and a blend of spices, this chutney is a perfect accompaniment to elevate your meals.

Follow the step-by-step guide to create a zesty condiment that adds a punch of taste to your dining experience.

Amla Chutney

KEY TAKEAWAYS

  • Amla chutney is a quick and zesty condiment that effortlessly elevates the taste of your meals.
  • Packed with fresh amla, coriander, and spices, this chutney promises a burst of vibrant and flavorful goodness.
  • Follow the easy step-by-step guide with images to whip up this homemade delight – no culinary expertise is needed!
  • Enjoy amla chutney with a variety of dishes, from Indian bread and rice to snacks like samosas and chaat.
  • Enhance your cooking skills with pro tips, ensuring your Amla Chutney is a tantalizing blend of tanginess, spice, and freshness.

How to Make Amla Chutney? (Step by Step Guide with Images)

Step 1: Take 250 gm or about 6 to 8 pieces of amla. Cut them into small pieces and discard the seeds.

250 gm or about 6 to 8 pieces of amla

(Expert tip: Wash amla nicely and ensure that they are fresh).

Step 2: Now, take a clean grinder and put the pieces of fresh amla in it along with 6 to 7 pieces of fresh green chilies and 1 piece of fresh ginger of about 1-inch size, cut roughly.

Putting the pieces of fresh amla in it along with 6 to 7 pieces of fresh green chilies and 1 piece of fresh ginger of about 1-inch size in grinder

(Expert tip: You may increase or decrease the number of green chilies according to your preference. Also, cut the ginger roughly before putting it into the grinder. This will help in easy grinding and a smoother paste).

Step 3: Now, add 300 gms of fresh coriander leaves in the grinder.

Adding 300 gms of fresh coriander leaves in the grinder

(Expert tip: Remember, the quantity of coriander leaves must be more than the quantity of amla. Also, do not remove the stem from the leaves. This will add to the taste and flavor of the amla chutney).

Step 4: Now, add 1 tsp of black salt to the grinder.

Adding 1 tsp of black salt to the grinder

(Expert tip: If you do not have black salt at home, you may use an equal amount of regular table salt. However, adding black salt will double the taste of the amla chutney).

Step 5: Then, add ½ tsp of cumin seeds to the ingredients.

Adding ½ tsp of cumin seeds to the ingredients

Step 6: Finally, add about ½ cup of small besan or gram flour balls (boondi) to the grinder.

Adding about ½ cup of small besan or gram flour balls (boondi) to the grinder

(Expert tip: If you do not have boondi at home, you can add any other type of such salty fried ingredient to the chutney).

Step 7: Now, add water to the grinder as needed and then grind it into a smooth paste.

A smooth paste

Step 8: Check the consistency. If you want it finer and thinner, add a few spoonfuls of water to it and blend them again.

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Checking the consistency

(Expert tip: Blend in small intervals so that the motor does not generate heat which might make the color of the chutney darker. You may also add a pinch of turmeric to it for preservation).

Step 9: When you are happy with the color and consistency, pour the paste into a bowl and your amla chutney is ready to be consumed.

Amla chutney is ready

Pro Tips for Making Amla Chutney

Freshness First: Ensure amla freshness; wash thoroughly for optimal flavor.

Grinding Perfection: Roughly cut ginger for easy grinding. Adjust green chilies to taste. Grind in intervals to prevent overheating and darkening.

Leafy Goodness: Keep coriander stems; use more coriander than amla for enhanced taste.

Salt Sensation: Prefer black salt for elevated flavor. Table salt is an alternative, but black salt enhances the taste.

Fried Twist: Substitute boondi with other salty fried ingredients for texture and flavor.

Consistency Check: Add water gradually for desired consistency. Blend in intervals to avoid overheating.

Amla Chutney Storing Tips

Airtight Container: Preserve the freshness of your homemade amla chutney by storing it in a clean, airtight container.

Refrigeration is Key: For extended shelf life and to maintain flavor, always store the amla chutney in the refrigerator.

Avoid Moisture: Ensure the chutney is completely cooled before storing to prevent condensation inside the container.

Consume Promptly: Homemade chutneys typically lack preservatives, so it’s best to consume the amla chutney within a week for optimal taste and quality.

Layer of Oil: For an extra layer of preservation, consider adding a thin layer of oil on top of the chutney before sealing the container. This helps create a barrier against air, preventing oxidation.

How Does Amla Chutney Taste?

Tangy Explosion: Experience a burst of tanginess as the amla imparts its unique citrusy flavor. Amla, also known as Indian gooseberry, is naturally tangy, adding a refreshing and lively zing to the chutney.

Spicy Heat: Encounter a delightful kick of spiciness from the green chilies, creating a harmonious balance with the tangy notes. Green chilies bring the heat, enhancing the overall flavor profile and adding a hint of warmth to the chutney.

Herbal Freshness: Enjoy a touch of herbal freshness from the coriander leaves, enriching the chutney with a cool and aromatic undertone. Coriander leaves contribute a unique herbal essence, providing a cooling contrast to the tanginess and spiciness, creating a well-rounded flavor.

Savory Umami: Encounter a subtle savory umami flavor, heightened by the addition of cumin seeds and gram flour balls (boondi). Cumin seeds and boondi add depth and richness, bringing a savory undertone that complements the tangy and spicy elements, resulting in a more complex taste profile.

The Warmth of Ginger: Experience a gentle warmth from the fresh ginger, subtly weaving through the chutney. Ginger introduces a mild, warming sensation, enhancing the overall flavor complexity and adding a comforting element to the chutney.

Amla Chutney Featured Image

Amla Chutney Alternatives

If you are looking for alternatives that closely resemble the taste of amla chutney, here are some suggestions:

Amla and Mint Chutney: Combine amla with fresh mint leaves for a chutney that maintains the tangy essence of amla while incorporating a refreshing minty flavor.

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Amla and Tomato Chutney: Combine amla with ripe tomatoes for a tangy and slightly sweet chutney that pairs well with a variety of dishes.

Amla and Tamarind Chutney: Introduce tamarind to amla for chutney with a perfect blend of tanginess and a hint of sweetness, creating a delightful contrast.

Amla and Coconut Chutney: Mix amla with grated coconut to achieve a rich and creamy chutney that balances the tartness of amla with the sweetness of coconut.

Amla and Pineapple Chutney: Infuse a tropical twist by combining amla with pineapple, creating a sweet and sour chutney with a unique fruity flavor.

What Dishes Can Amla Chutney Be Served with?

Indian Bread (Roti/Paratha): Spread amla chutney on warm rotis or parathas for a flavorful accompaniment.

Dosa and Idli: Serve alongside dosa or idli for a tangy kick that enhances the taste of these South Indian delicacies.

Rice Dishes: Enjoy amla chutney with rice dishes like pulao or biryani, adding a refreshing element to the meal.

Curries: Use as a side with curries, especially those with mild flavors, to add a zesty touch.

Samosa and Pakoras: Dip samosas or pakoras into amla chutney for a delightful blend of spicy, tangy, and crunchy.

Chaat Varieties: Drizzle over various chaat items like pani puri, bhel puri, or sev puri for an extra burst of flavor.

Sandwiches and Wraps: Spread amla chutney on sandwiches or wraps to add a unique taste to your grab-and-go meals.

Kebabs and Tikkis: Serve as a dipping sauce for kebabs or tikkis, enhancing their taste with the chutney’s vibrant flavors.

Cheese Platter: Include amla chutney in a cheese platter for a sweet and tangy contrast to the richness of the cheeses.

Recipe Card

Amla Chutney Featured Image

Amla Chutney

By Mita Mondal
Amla chutney is a tangy and flavorful condiment made from fresh Indian gooseberries (amla), blended with coriander leaves, green chilies, spices like black salt and cumin seeds, and sometimes added with gram flour balls (boondi).
5 from 1 vote
Prep Time 12 minutes
Total Time 12 minutes
Course Condiments
Cuisine Indian
Servings 10
Calories 46 kcal

Ingredients
  

  • 250 grams Fresh amla
  • 300 grams Fresh coriander leaves
  • 6 pieces Fresh green chilies
  • 1 piece Fresh ginger 1-inch size (cut roughly)
  • 1 tsp Black salt
  • ½ tsp Cumin seeds
  • ½ cup Small gram flour balls (boondi)
  • Water as needed

Instructions
 

  • Start by preparing 250 grams or roughly 6 to 8 pieces of amla. Cut them into small pieces after removing the seeds.
  • Take a clean grinder and add the fresh amla pieces, 6 to 7 fresh green chilies, and roughly cut a 1-inch piece of fresh ginger.
  • Next, add 300 grams of fresh coriander leaves into the grinder.
  • Add 1 teaspoon of black salt into the grinder.
  • Include ½ teaspoon of cumin seeds into the mix.
  • Lastly, add about ½ cup of small besan or gram flour balls (boondi) into the grinder.
  • Add water gradually to the grinder and grind the ingredients until they form a smooth paste.
  • Check the consistency. If you prefer it smoother and thinner, add a few spoonfuls of water and blend again.
  • Once you're satisfied with the color and consistency, transfer the paste into a bowl. Your delicious amla chutney is now ready to be enjoyed.
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Notes

Freshness Matters: Use fresh amla, coriander leaves, and other ingredients for the best taste. Ensure the amla is ripe and not overly sour.
Preparation Tips: Wash the amla thoroughly before use. Cutting the ginger roughly and keeping the coriander stems will aid in easier grinding.
Adjust Spice Levels: The quantity of green chilies can be adjusted according to your spice preference. Start with fewer chilies if you prefer a milder chutney.
Salt Preference: While black salt enhances the flavor, regular table salt is a viable alternative. Experiment to find the taste you prefer.
Texture Variation: If boondi (gram flour balls) isn't available, try using other salty fried ingredients for texture, such as sev or small fried lentil balls.
Consistency Check: Add water gradually while blending to achieve the desired thickness. Be cautious not to add too much water, as it may dilute the flavors.
Blending Technique: Blend in short bursts to prevent the mixture from heating up excessively, which could affect the color and taste.
Preservation Trick: To maintain the chutney's vibrant color, consider adding a pinch of turmeric. However, it's optional and mainly for preservation purposes.
Taste Testing: Before finalizing, taste the chutney and adjust seasoning or spice levels as needed to suit your palate.
Storage Instructions: Store the chutney in a clean, airtight container in the refrigerator. Consume within a week for the best taste and quality.
Layer of Oil: For added preservation, consider adding a thin layer of oil on top of the chutney before sealing the container. This helps create a barrier against air, preventing oxidation.
Serve Creatively: This versatile chutney pairs well with various dishes. Experiment by serving it with Indian bread, rice, snacks, or as a flavorful dip.

Nutrition Info (Estimation Only)

Nutrition Facts
Amla Chutney
Amount per Serving
Calories
 
46
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.05
g
0
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.2
g
Sodium
 
254
mg
11
%
Potassium
 
268
mg
8
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
2028
IU
41
%
Vitamin C
 
158
mg
192
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

In conclusion, savor the joy of creating and relishing amla chutney—a delightful fusion of tangy amla, aromatic coriander, and warm spices.

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Elevate your meals with this simple, homemade condiment that promises to add a burst of flavor to every bite.

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