Amla Chutney Recipe (Indian Gooseberry Chutney)
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This Amla Chutney (Indian Gooseberry Chutney) is a spicy, tangy Indian accompaniment made with fresh gooseberries, cilantro, and spices. In winter, you will always find a bottle of this chutney in my refrigerator.
This chutney is the easiest way to feed amla to Mohit and Bhavye. It is also very versatile. I serve it with my Indian-style Dal, Sabji, Phulka, and raita meals, slather it on sandwiches or rolls, or serve it with Indian snacks and appetizers. I also ditch my green chutney for this one during winter, drizzling it over the chaat.
Here are some more chutney recipes that you may like: Rajasthani Garlic Chutney, Guava Chutney, Mint Coconut Chutney, and Cabbage Pachadi.
★★★★★
“Came out super good. Thanks for the recipe.”
– Ritu Shrivastava
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Table of Contents
Ingredients
- Amla (Gooseberry) – This is the star ingredient of this recipe. Choose the amla that are free of black patches.
- Cilantro (Fresh Coriander Leaves) makes the base of the chutney.
- Green Chilies – I use Indian green chilies, but you can use any available variety. Adjust the amount according to your taste.
- Others – You will also need asafetida (hing), cumin seeds, fresh ginger, garlic, sugar, salt, and freshly squeezed lime juice. Skip using asafetida in the recipe to make a gluten-free version.
You can add some fresh mint to this amla chutney recipe.
How To Make Amla Ki Chutney
Preparation
Step 1: Wash 100 g of amla and cut them in half using a knife. Remove the seeds and cut them into small pieces.
Step 2: Rinse 100 g cilantro with water. Gather the remaining ingredients.
Make The Chutney
Step 3: Add the following ingredients to a blender.
- 100 g chopped amla
- 100 g cilantro
- 2 teaspoon chopped green chilies
- ¼ teaspoon asafetida
- ½ teaspoon cumin seeds
- ½ inch piece of ginger, chopped
- 2-3 cloves of garlic, peeled
- ½ teaspoon sugar
- 1 teaspoon salt
- 2 tablespoon freshly squeezed lime juice
Step 4: Blend to make a smooth chutney. Add a few tablespoons of chilled filtered water or 2-3 ice cubes, if needed, to blend the chutney. Adding ice cubes or chilled water help retian the color of the chutney.
Do not blend teh chutney for too long, or it may turn dark.
Step 5: Check for salt and lime juice, and add more if needed. Serve.
Amla Chutney FAQs
Yes, you can definitely use frozen amla in place of fresh amla to make this chutney. Thaw the frozen amla until it softens a bit for easy blending.
Amla chutney can be stored in an airtight glass container in the refrigerator for 4-5 days. Stir well before serving. You can also freeze it for upto 2 months.
Other Chutney Recipes We Recommend
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Amla Chutney Recipe (Indian Gooseberry Chutney)
Ingredients
- 100 grams amla (Indian gooseberry)
- 100 grams cilantro (fresh coriander leaves)
- 2 teaspoons chopped green chilies
- ¼ teaspoon asafetida (hing)
- ½ teaspoon cumin seeds
- ½ inch piece of ginger (chopped)
- 2-3 cloves garlic (peeled)
- ½ teaspoon sugar
- 1 teaspoon salt (or to taste)
- 2 tablespoons lime juice
Instructions
- Add all the ingredients to a blender.
- Blend to make a smooth chutney. Add a few tablespoons of chilled filtered water or 2-3 ice cubes, if needed, to blend the chutney. Adding ice cubes or chilled water help retian the color of the chutney.
- Check for salt and lime juice and add more if needed. Serve.
Came out super good. Thanks for the recipe.
Thanks for trying 🙂
Thanks for the recipe. Dhaniya chutney is pretty common in my kitchen. Need to try with amla.
Thnx Ria
Chutney really delicious