How to make tasty Amla/Indian gooseberry chutney

Amla/Indian gooseberry chutney is a sour, sweet and spicy chutney, without any added sugar or Jaggery. This chutney/ dip is  far different than other chutneys. Now you will think that amla being so sour and without sugar and Jaggery how can it be sweet in taste. Go through the recipe for the secret of its sweetness.

Khajur/palm date make this chutney sweet and keep you away from having those extra calories from sugar. Just imagine amla/Indian gooseberry being so sour, how much more sugar will be needed to balance its sourness. By using Khajur in place of sugar, you can eat this chutney/dip as much as you want without any guilt. Till now you must have guessed the secret ingredient for the sweetness of this recipe. Thats correct it is Khajur/date.

Amla/Indian gooseberry is mainly available in winter season, fresh and juicy. It is very sour in taste leaving a mild sweetness on your tongue afterwards. It is a rich source of vitamin C, which helps in boosting immunity, metabolism and hence protects us from viral or bacterial infection.

You can also try my other Sabzi/Side dish recipes

 Suva/Shepu ki sabzi/Dill Side dish 

Malai Kofta Recipe  

Gaur sabzi/ Clutter beans side dish 

Tori/ Turai ka Bharta 

Methi Matar Malai/Fenugreek & Green peas curry

There are many old recipes of amla like amla murabba, pickles and candies. So make ample use of the winter season by consuming fresh amla in the form of amla juice or simply slice it and sprinkle with some black salt and sugar and chew it slowly. Enjoy winter!!!

Ingredients:

• Amla/ Indian Gooseberry – 5 nos
• Khajur/date palm – 18 to 20
• Whole red chilli – 4 to 5
• Black salt – to taste

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Method:

• Chop amla/ Indian gooseberry roughly and remove the seed.

• Remove the seed from Khajur/date palm and chop it roughly.
• Dry roast the whole red chilli. Keep it aside to cool.

 

• Once the red chillies are cool down to room temperature, remove its seeds.
• Grind amla/Indian gooseberry, Khajur/date palm, whole red chilli and black salt to a paste.

 

• Add little water.
• Adjust the sweetness by adding more Khajur/ date palm if required. Initially I had added 10 khajur/date palm. But later have to add more. Choose the nos according to your taste. Still 18 to 20 Khajur are sufficient for 5 medium size amla.
• Store in a dry, clean and air tight container in refrigerator.