No-Sugar Amla-Mint Chutney

1. 1
   prep · ~2 min

   Roast the cumin seeds.

   Place cumin seeds in a small pan over low heat. Dry roast for 1-2 minutes, shaking the pan frequently, until fragrant and slightly darker in color. Transfer to a plate to cool.

   TIPWatch closely — cumin burns fast. The moment you smell the aroma, remove from heat.
2. 2
   prep · ~3 min

   Deseed and chop the amla.

   Wash the amla well. Cut each fruit and twist to remove the seed. Roughly chop the flesh into small pieces for easy grinding.

3. 3
   mix · ~2 min

   Grind the chutney base.

   1.Add chopped amla, mint leaves, green chili, and ginger to a blender jar.

   2.Add roasted cumin seeds and salt.

   3.Splash 3 tablespoons of water and grind to a coarse or smooth paste, as preferred.

   TIPGrind amla first with a little water before adding mint to prevent the leaves from turning dark.
4. 4
   mix · ~1 min

   Adjust consistency.

   Scrape down the sides with a spatula. If the chutney is too thick, add water a teaspoon at a time and pulse until it reaches a thick, spoonable consistency.

5. 5
   temper · ~1 min

   Make the tempering.

   1.Heat oil in the small pan over medium heat until shimmering.

   2.Add mustard seeds and let them pop (30 seconds).

   3.Add curry leaves and asafoetida, stir for 10 seconds until fragrant.

   TIPPour the tempering over the chutney immediately while it's still sizzling — this blooms the flavors.
6. 6
   mix · ~1 min

   Combine and serve.

   Pour the hot tempering over the ground chutney. Stir well to mix. Transfer to a serving bowl. Serve fresh or refrigerate for later.

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