Lifestyle News Desk, Amla is rich in Vitamin C. It is advisable to eat it in winter, because it can provide relief from many problems. Due to its sour taste, children and some adults also shy away from eating it. If this happens in your house too, then prepare spicy Amla chutney for everyone. This chutney, which is made instantly, tastes amazing. See how to make it.
To make Amla Chutney you will need
1/2 kg amla
1 tablespoon oil
1 tablespoon Panchphoran (mix of fenugreek seeds, nigella, cumin, black mustard and fennel seeds)
1 teaspoon whole coriander seeds
Less than half a teaspoon of hing powder
1/2 cup jaggery
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon black salt
1 teaspoon chopped ginger
How to make Amla Chutney
To make Amla Chutney, first steam the Amla on medium flame for 10-15 minutes. After the time is over, check whether the Amla has become soft or not. Then separate the seeds and pulp of Amla. Now take 1 tablespoon oil in a pan, add 1 teaspoon fenugreek seeds, nigella, cumin, black mustard and fennel seeds. Then add 1 teaspoon whole coriander seeds and a little asafoetida powder. Now add boiled gooseberries to it and fry well for 5 minutes. Then add half cup jaggery. If you like it sweeter, you can add more. Cook it on medium flame until the jaggery melts and the mixture becomes slightly thick. When it becomes thick, keep it on low flame and add chilli powder, turmeric powder, coriander powder and black salt. Now add finely chopped ginger to it. (This is optional.) After mixing well, Amla chutney is ready. Serve it with roti, paratha, rice.
