Simple Amla Chutney

Name: Simple Amla Chutney
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8 servings
Cuisine: indian
Ingredients: 8 pcs amla (fresh, deseeded and roughly chopped); 2 pcs green chili (roughly chopped); 1 inch ginger (peeled and roughly chopped); 2 tbsp coriander leaves (roughly chopped); 1 pinch salt; 0.5 tsp cumin seeds; 1 tsp oil; 0.5 tsp mustard seeds; 1 pcs dried red chili (broken in half); 1 pinch hing

RATING

0.0/5

TASTE SCORE

8/10

A bright, tangy chutney made from fresh Indian gooseberries. This rustic condiment balances amla's natural sourness with gentle heat from green chilies and a fragrant tempering of mustard seeds. Ready in minutes and perfect alongside parathas, rice, or dal.

PREP

COOK

SERVES

1 TBSP

17 cal

SERVINGS

METHOD · 4 STEPS

prep · ~3 min
Prepare the amla.
Wash the amla well. Cut each one open, remove the seed, and roughly chop the flesh into small pieces.
TIPUse a sharp paring knife — fresh amla flesh is firm and can be slippery.
mix · ~1 min
Grind the chutney base.
1.Add chopped amla, green chilies, ginger, coriander leaves, and salt to a mixer grinder.
2.Grind to a coarse paste. Scrape down the sides once in between.
3.Transfer the chutney to a serving bowl. Do not add water while grinding.
TIPThe natural moisture in amla is enough to help the blades turn. Keep the texture coarse, not a smooth puree.
temper · ~2 min
Make the tempering.
1.Heat oil in a small tadka pan over medium heat until shimmering.
2.Add mustard seeds and let them pop completely.
3.Add cumin seeds, broken dried red chili, and hing. Sauté for 10 seconds until fragrant.
4.Pour the hot tempering over the ground chutney.
TIPSwirl the oil — when mustard seeds turn grey and start dancing, they are ready to pop.
mix
Mix and serve.
Give the chutney a quick stir to fold the tempering through. Serve fresh at room temperature.

PRO TIPS

What to keep in mind.

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

1
Use a sharp paring knife to deseed amla — the flesh is firm and can be slippery.
2
Do not add water while grinding; amla's natural moisture is sufficient for a coarse paste.
3
Keep the chutney texture coarse, not a smooth puree, for a more rustic mouthfeel.
4
Let mustard seeds pop completely in hot oil before adding other spices for best aroma.
5
Make the tempering just before serving to keep the chutney vibrant and fresh.
6
Store leftover chutney in an airtight jar in the fridge for up to 3 days.

RECIPE VARIATIONS

Adapt it for your goals.

no oil

No-oil

Skip the tempering entirely and omit oil; grind a few extra green chilies and a pinch of roasted cumin powder for a raw, fiery chutney with zero added fat.

sweet sour

Sweet-sour

Add 1 tablespoon of jaggery powder or palm sugar while grinding for a sweet-sour chutney that mellows amla's sharpness — ideal for those who prefer a gentler tang.

minty fresh

Minty-fresh

Replace coriander leaves with an equal amount of fresh mint leaves for a cooling, herbaceous variation that pairs beautifully with spicy fried snacks.

garlicky