Amla chutney is made from fresh amla or Indian gooseberries combined with coriander leaves, green chilies, and other spices. These are the simple steps to make amla chutney at home.
KEY TAKEAWAYS
- Amla chutney will elevate the taste of your daily meals.
- Store the chutney in the fridge in an airtight container. This will help preserve its taste and freshness.
- This chutney can be served with a variety of dishes, such as Indian bread, rice dishes, curries, and snack items including idlis, dosas, samosas, pakoras, wraps, sandwiches, tikkis, kebabs, and a cheese platter.
- Amla chutney offers a savory, tangy, and spicy taste.
- Other similar chutneys are amla and mint chutney, amla and tomato chutney, amla and tamarind chutney, amla and coconut chutney, amla and pineapple chutney.
This recipe came from a distant uncle’s wife who visited our home during Raksha Bandhan. While chatting in the kitchen, she quickly prepared this chutney as a side dish. The aroma made me stop everything. I asked her how it was made, and she smiled while narrating the exact steps in detail. I recreated it later.
My husband said it felt festive, and my sons said it tasted like “cousin day.” Now, it is our favored condiment with meals. That family moment reminded me that connections grow strongest in kitchens—while peeling, chopping, laughing, and sharing stories passed from one home to another with warmth and familiarity.
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.
(Pro 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.
(Pro 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.
(Pro 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.
(Pro 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.
Step 6: Finally, add about ½ cup of small besan or gram flour balls (boondi) to the grinder.
(Pro 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.
Step 8: Check the consistency. If you want it finer and thinner, add a few spoonfuls of water to it and blend them again.
(Pro 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.
Recipe Card
Amla Chutney
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
- Take 250 gm or about 6 to 8 pieces of amla. Cut them into small pieces and discard the seeds. (Pro tip: Wash amla nicely and ensure that they are fresh).
- 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. (Pro 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).
- Now, add 300 gms of fresh coriander leaves in the grinder. (Pro 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).
- Now, add 1 tsp of black salt to the grinder. (Pro 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).
- Then, add ½ tsp of cumin seeds to the ingredients.
- Finally, add about ½ cup of small besan or gram flour balls (boondi) to the grinder. (Pro tip: If you do not have boondi at home, you can add any other type of such salty fried ingredient to the chutney).
- Now, add water to the grinder as needed and then grind it into a smooth paste.
- Check the consistency. If you want it finer and thinner, add a few spoonfuls of water to it and blend them again. (Pro 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).
- When you are happy with the color and consistency, pour the paste into a bowl and your amla chutney is ready to be consumed.
