Savory Amla & Mint Chutney
A vibrant, zingy chutney that balances the tartness of fresh Indian gooseberries with the cool freshness of mint. Lightly spiced with green chili and cumin, this no-cook condiment comes together in minutes and adds a burst of flavor to parathas, dal-rice, or grilled snacks.
For 8 servings
- prep · ~5 min
Prepare the amla and mint.
1.Wash the amla well, pat dry, and slice each berry to remove the seed. Roughly chop the flesh.2.Pick mint leaves from stems, wash thoroughly, and let drain.3.Roughly chop the green chili and peeled ginger. - mix · ~2 min
Grind the chutney base.
1.Add chopped amla, mint leaves, green chili, ginger, and cumin seeds to a blender jar.2.Add salt and 2 tablespoons of water.3.Blend to a slightly coarse paste. Add an extra splash of water only if needed to keep the blades moving.TIPDon't add too much water — the chutney should be thick and spreadable. - temper · ~2 min
Make the tempering and finish.
1.Heat oil in a small tadka pan over medium heat until shimmering.2.Add mustard seeds and let them splutter completely (30 seconds).3.Add asafoetida, stir once, and immediately pour the tempering over the ground chutney.4.Stir well to combine.TIPPour the tempering hot onto the chutney — the sizzle releases aroma into the chutney instantly. - serve
Transfer to a bowl and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose firm, bright green amla for the best tartness and minimal bitterness.
- 2Soak deseeded amla in salted water for 10 minutes to reduce astringency if preferred.
- 3Wash mint leaves thoroughly and spin dry to prevent excess water in the chutney.
- 4Blend in short pulses to keep a coarse texture — avoid turning it into a smooth puree.
- 5Taste before adding tempering; adjust salt or green chili to balance sourness.
- 6Store leftover chutney in an airtight jar in the fridge for up to 4 days; stir before serving.
- 7A splash of lemon juice can brighten the chutney if the amla is not very tart.
Adapt it for your goals.
No-oil / Jain
Skip the oil tempering entirely and instead add a pinch of roasted cumin powder and black salt directly to the ground chutney. This keeps it fully raw and suitable for Jain diets (no onions, garlic, or oil-based tadka).
sweet tartSweet-tart
Add 1 tablespoon of jaggery or honey while blending for a sweet-sour chutney that pairs beautifully with spicy chaat or samosas.
herb forwardHerb-forward
Replace half the mint with fresh coriander leaves (cilantro) for a greener, earthier flavor that works well with grilled vegetables.
creamy twistCreamy twist
Add 2 tablespoons of yogurt or soaked cashews while blending for a richer, creamier chutney that tones down the tartness — ideal as a dip for pakoras.
Why this is on our healthy list.
Rich in Vitamin C
Fresh amla is one of the highest natural sources of Vitamin C, supporting immunity and skin health. This no-cook method preserves the nutrient.
Digestive Aid
Ginger, cumin seeds, and asafoetida are known in Ayurveda to stimulate digestion and reduce bloating, making this chutney a great accompaniment to heavy meals.
Low in Calories & Fat
With just 1/2 teaspoon of oil for tempering, this chutney is very low in calories and fat, suitable for weight-conscious diets.
Antioxidant-Packed
Mint and amla both contain antioxidants that help combat oxidative stress and inflammation.
Frequently asked questions
Yes, but rehydrate dried amla in warm water for 15–20 minutes first. The flavor will be milder and less tart, so you may need to add a squeeze of lemon.
