By Smriti Dey
December 30, 2025
Tribal groups often pick amla in the winter because it's easy to find and lasts a long time. Making it into chutney makes the fruit simple to store and use every day. Amla chutney is a popular and useful tribal food because of the sharp, earthy taste, which goes well with plain foods.
200 g fresh amla (Indian gooseberry), deseeded and chopped 15 g garlic cloves, peeled 2 whole dry red chillies 15 ml mustard oil ¾ tsp salt
Put the chopped amla in a pan over low heat and dry roast it until it is soft with some small blisters.
Roast the garlic cloves and the dry red chillies separately until they smell good with a light brown colour.
Before putting the roasted ingredients in a grinder, let them cool down a bit.
Grind the amla, garlic, chillies, and salt together to make a coarse chutney.
Mix the mustard oil into the warm chutney, then let it sit before eating or storing.