Savory Amla & Cilantro Chutney
This vibrant Savory Amla & Cilantro Chutney is a tangy, spicy, and refreshing South Indian-style condiment that beautifully transforms the tartness of amla into a delightful accompaniment for any meal.
For 6 servings
Thoroughly wash the amla. Using a sharp knife, carefully cut around the central seed to remove the fleshy parts. Discard the seeds and roughly chop the amla flesh into smaller pieces.
Wash the fresh cilantro leaves and roughly chop them. Peel and roughly chop the ginger. Deseed the green chilies if you prefer less heat, or leave them whole for more spice.
In a blender or food processor, combine the chopped amla, cilantro, green chilies, ginger, salt, and optional jaggery/sugar. Add 2 tablespoons of water to help with blending.
Blend the mixture to a coarse or fine paste, depending on your preferred texture. Add additional water, one teaspoon at a time, only if absolutely necessary to get the blades moving. Avoid adding too much water, as it will dilute the flavor and consistency.
Once the chutney reaches your desired consistency, transfer it to a serving bowl. Taste and adjust salt or jaggery if needed.
Prepare the tempering (tadka): Heat the coconut or sesame oil in a small pan over medium heat. Once hot, add the black mustard seeds and allow them to splutter (pop).
Immediately add the asafoetida and fresh curry leaves to the pan. Sauté for about 10-15 seconds until the curry leaves turn crisp and fragrant.
Carefully pour the hot tempering mixture over the prepared chutney in the serving bowl. Stir gently to incorporate the aromatic tempering.
Serve the Savory Amla & Cilantro Chutney immediately with rice, dosa, idli, paratha, or as a side with any Indian meal. Store any leftovers in an airtight container in the refrigerator.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Adjust Spice Level: The number of green chilies can be easily adjusted to suit your heat preference. For a milder chutney, remove the seeds from the chilies.
- 2Don't Over-blend: For the best texture, blend until the chutney is coarse or slightly chunky, rather than a completely smooth paste. This adds a pleasant mouthfeel.
- 3Freshness is Key: Use fresh, firm amla and vibrant cilantro for the best flavor. Avoid amla that feels soft or discolored.
- 4Storage: This chutney can be stored in an airtight container in the refrigerator for up to 5-7 days. For longer storage, you can freeze it in small portions for up to 1-2 months.
Adapt it for your goals.
Coconut Amla Chutney
Add 1/4 cup of fresh grated coconut to the blender along with the other ingredients for a creamier, slightly sweeter chutney.
Nutty Amla ChutneyNutty Amla Chutney
Include 1 tablespoon of roasted peanuts or cashews in the blender for added texture and a nutty flavor profile.
Garlic & Red Chili VariationGarlic & Red Chili Variation
Substitute green chilies with 1-2 dried red chilies (soaked in hot water for 10 minutes) and add 1-2 cloves of garlic to the blender for a different aromatic twist.
Why this is on our healthy list.
Rich in Vitamin C
Amla is an excellent source of Vitamin C, a powerful antioxidant that supports immune function, skin health, and collagen production.
Digestive Aid
Both amla and ginger are known for their digestive properties, helping to stimulate appetite, improve metabolism, and alleviate indigestion.
Antioxidant Powerhouse
This chutney is packed with antioxidants from amla, cilantro, and ginger, which help combat free radicals and reduce oxidative stress in the body.
Frequently asked questions
The easiest way to deseed amla is to cut around the central pit using a knife, similar to how you would cut a mango cheek. The segments will then easily separate from the seed.
