Prep Time30 mins
Saunf (fenal seeds), methi dana (fenugreek seed) and kalonji (onion seeds) mix
Boiled amla (boiled in a pressure cooker for 2 to 3 whistles)
1 cup jaggery
Red chili powder
Salt (or Black Salt)
Heat up a pan
Add some oil
let it warm-up
then add mix of saunf, methi dana and kalonji
Once you hear crackling sounds, add Asafoetida (hing powder)
Keep boiled amla ready ( I have pre-cooked them in pressure cooker for 2 to 3 whistles), so that they become little mushy and de-seed them
Add amla to pan, cook for some time
Add a cup of jaggery, cook for some time
This is an instant recipe
Keep mashing amla as you mix
Time to add red chili powder and some salt
Cover the lead and let it cook for 5 minutes to make sure amla is soft and jaggery has completely mixed.
You may feel amla chutney is watery or thin consistency, but as it cools down, it will become thick.
So amla chutney or amla ka achar is ready.
Enjoy like regular achar/chutney, it’s tasty and healthy.
Easy Amla Chutney Recipe
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