Savory Amla & Cilantro Chutney

Name: Savory Amla & Cilantro Chutney
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs amla (fresh Indian gooseberries, deseeded and roughly chopped); 1 cup coriander leaves (tightly packed, washed, roughly chopped); 2 pcs green chili (adjust to heat preference, roughly chopped); 0.5 inch ginger (peeled, roughly chopped); 0.5 tsp cumin seeds; 1 pinch salt; 2 tbsp water (for blending, add more if needed)

RATING

0.0/5

TASTE SCORE

8/10

A vibrant, tangy chutney that balances the natural sour punch of fresh Indian gooseberries with the freshness of cilantro and a gentle warmth from green chilies. It comes together quickly in a blender and pairs beautifully with dal-rice, parathas, or any Indian meal needing a zesty lift.

PREP

10m

COOK

SERVES

1 TBSP

15 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcsamla · fresh Indian gooseberries, deseeded and roughly chopped1 cupcoriander leaves · tightly packed, washed, roughly chopped2 pcsgreen chili · adjust to heat preference, roughly chopped½ inchginger · peeled, roughly chopped½ tspcumin seeds1 pinchsalt2 tbspwater · for blending, add more if needed

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein1g · 27%

Carbs3g · 80%

Fat0g · 0%

Fiber1g

Sugar1g

Saturated fat0g

Cholesterol0mg

Sodium43mg

Potassium123mg

Phosphorus14mg

How we calculate →

METHOD · 3 STEPS

prep
Prep the amla and aromatics.
1.Wash 4 fresh amla thoroughly and pat dry.
2.Slice each amla around the seed, discard the hard seed, and roughly chop the flesh.
3.Peel and roughly chop a ½-inch piece of ginger.
4.Roughly chop 2 green chilies.
mix
Blend into a smooth chutney.
1.Add the chopped amla, 1 cup packed coriander leaves, chopped ginger, green chilies, ½ tsp cumin seeds, and a pinch of salt to a blender jar.
2.Pour in 2 tablespoons of water to help the blades move.
3.Blend to a coarse or smooth paste as preferred, stopping to scrape down the sides once.
4.Check consistency — add another teaspoon of water only if the chutney feels too thick.
TIPDon't over-blend amla; a slightly coarse texture gives the chutney a rustic, fresh feel.
garnish
Check seasoning and serve.
Taste the chutney and adjust salt if needed. Transfer to a serving bowl and serve immediately with dal-rice, parathas, or use as a tangy sandwich spread.
TIPAmla oxidizes and turns slightly bitter after a few hours. This chutney is best enjoyed fresh — make only as much as you'll eat in one sitting.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Choose firm, heavy amla with smooth skin for the best tangy flavor.
2
Removing the seed cavity completely prevents bitter notes in the chutney.
3
Taste a tiny piece of raw amla first; if it's excessively sour, soak pieces in salted water for 10 minutes.
4
Wash coriander leaves thoroughly and spin them dry to avoid a watery chutney.
5
Dry-roast the cumin seeds for 20 seconds before blending for a deeper, nutty aroma.
6
Add water only a teaspoon at a time — a thick paste holds better on parathas.

RECIPE VARIATIONS

Adapt it for your goals.

sweet tangy

Sweet-tangy

Add 1-2 teaspoons of jaggery or honey while blending — desirable for those who find plain amla too sour, or to serve alongside spicy fritters like pakoras.

low spice