Sweet And Spicy Amla Chutney

Sweet And Spicy Amla Chutney Recipe

15 Rating


About Sweet And Spicy Amla Chutney Recipe:

A sweet & spicy gooseberry or amla chutney which is the perfect appetizer to add to your lunch and dinner menu which will help to enhance the taste of your daily food. Made with gooseberries rich in vitamin C, antioxidants and fiber this is nit just a treat for your taste buds but a recipe which comes with many health benefits too.

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  • 11 Ingredients
Adjust Servings :

Ingredients for Sweet And Spicy Amla Chutney Recipe

  • 100 gram Gooseberry
  • 1/4 cup Water for pressure cooking
  • 1 teaspoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 1/4 teaspoon Asafoetida
  • 1 sprig Curry leaf
  • 2 tablespoon Jaggery
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • As required Salt
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Sweet And Spicy Amla Chutney Recipe

step 1


In a pressure cooker add 100 gms or 5 gooseberry (amla) and ¼ cup water. Pressure cook for 3 whistles. Allow the pressure to release naturally.

step 2


Deseed the amla and chop into chunks. Add the cooked amla into the turbo chop with ¼ cup water and blend to a smoaoth paste. Keep aside.

step 3


In a preheated pan add 1tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds and ¼ tsp asafoetida and 1 sprig curry leaf. Allow the seeds to splutter.

step 4


Next add the ground amla, 2 tbsp jaggery, 1 tsp turmeric (haldi) powder, 1 tsp red chilli powder, salt to taste and mix to combine well and cook for 2-3 minutes.