Simple Amla Chutney
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.
For 8 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a sharp paring knife to deseed amla — the flesh is firm and can be slippery.
- 2Do not add water while grinding; amla's natural moisture is sufficient for a coarse paste.
- 3Keep the chutney texture coarse, not a smooth puree, for a more rustic mouthfeel.
- 4Let mustard seeds pop completely in hot oil before adding other spices for best aroma.
- 5Make the tempering just before serving to keep the chutney vibrant and fresh.
- 6Store leftover chutney in an airtight jar in the fridge for up to 3 days.
Adapt it for your goals.
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 sourSweet-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 freshMinty-fresh
Replace coriander leaves with an equal amount of fresh mint leaves for a cooling, herbaceous variation that pairs beautifully with spicy fried snacks.
garlickyGarlicky
Add 2 peeled garlic cloves along with the ginger while grinding for an extra layer of pungent heat that complements rich curries and lentil dishes.
Why this is on our healthy list.
Rich in Vitamin C
Amla (Indian gooseberry) is one of the richest natural sources of vitamin C, which supports immune function and skin health.
Aids Digestion
The combination of ginger, asafoetida, and cumin seeds in this chutney is traditionally known to stimulate digestive enzymes and reduce bloating.
Low in Calories
This chutney uses minimal oil and no added sugar, making it a light, guilt-free condiment that adds big flavor without extra calories.
Antioxidant Support
Amla contains polyphenols and tannins that act as antioxidants, helping combat oxidative stress in the body.
Frequently asked questions
No — dried amla is much harder and lacks the moisture needed to grind into a chutney. Stick with firm, fresh amla for the right texture and tang.
