Spicy Amla & Cilantro Chutney

Name: Spicy Amla & Cilantro Chutney
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: indian
Ingredients: 100 g amla (fresh Indian gooseberries, deseeded and roughly chopped); 1 cup coriander leaves (tightly packed, washed and roughly chopped, thick stems removed); 2 pcs green chili (adjust to taste, roughly chopped); 1 inch ginger (peeled and roughly chopped); 1 tsp cumin seeds; 1 pinch salt; 1 tsp lemon juice (freshly squeezed); 2 tbsp water (chilled, for blending); 1 tsp oil (for tempering); 0.5 tsp mustard seeds; 1 pcs dried red chili (broken in half)

RATING

0.0/5

TASTE SCORE

8/10

A vibrant and zingy chutney that balances the sharp tang of fresh Indian gooseberries with the freshness of cilantro and a kick of green chili. This no-cook condiment comes together in minutes and adds a burst of flavor to any Indian meal.

PREP

10m

COOK

SERVES

1 TBSP

16 cal

SERVINGS

METHOD · 4 STEPS

prep · ~2 min
Prepare the amla.
Wash the amla thoroughly. Cut and remove the seeds, then roughly chop the flesh into small pieces.
mix · ~2 min
Blend the chutney.
1.Add chopped amla, coriander leaves, green chilies, ginger, cumin seeds, salt, and lemon juice to a blender jar.
2.Add 1-2 tablespoons of chilled water to help the blades move.
3.Blend to a smooth paste, scraping down the sides as needed.
TIPChilled water prevents the chutney from heating up and helps retain its bright green color.
temper · ~1 min
Make the tempering.
1.Heat oil in a small tadka pan over medium heat until it shimmers.
2.Add mustard seeds and let them splutter for 20 seconds.
3.Add the broken dried red chili and sauté for 10 seconds until fragrant.
TIPPour the hot tempering over the chutney immediately to release all the aromatic flavors.
mix · ~1 min
Mix and serve.
Pour the hot tempering over the ground chutney and stir well to combine. Transfer to a serving bowl.

PRO TIPS

What to keep in mind.

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

1
Use only fresh amla with firm, green skin for the best tartness and texture.
2
Remove the central seed of the amla completely to avoid bitter or woody bits in the chutney.
3
Add the chilled water gradually—just enough to let the blender run; too much will make the chutney runny.
4
Taste the green chili before adding; adjust the quantity based on its heat level and your preference.
5
Pour the hot tadka immediately over the chutney and stir; this releases the mustard oil aroma fully.
6
Store in an airtight jar in the fridge for up to 5 days; the tempering helps preserve freshness.
7
For a smoother consistency, scrape down the blender sides twice while blending.

RECIPE VARIATIONS

Adapt it for your goals.

No Oil / Low Oil

No-Oil / Low-Oil

Skip the tempering step entirely and simply blend all ingredients with an extra squeeze of lemon juice. This keeps the chutney raw, oil-free, and even more tart for a lighter, calorie-conscious option.

Minty Twist

Replace half the cilantro with fresh mint leaves. This adds a cooling, slightly sweet note that pairs beautifully with the tangy amla and spicy green chili, especially with biryani or grilled meats.

Sweet & Tangy

Add 1 tablespoon of jaggery or brown sugar to the blender along with the other ingredients. The sweetness balances the intense sourness of amla and makes the chutney more kid-friendly.

Garlic Lover's

Add 2 peeled garlic cloves to the blender. The garlic adds a pungent, savory depth that complements the ginger and cumin, creating a more robust dipping chutney for samosas or pakoras.

Creamy Vegan

Blend in 2 tablespoons of soaked raw peanuts or cashews along with the water. This gives the chutney a rich, creamy texture and a nutty undertone, making it a great spread for sandwiches or wraps.

HEALTH BENEFITS

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, collagen production, and antioxidant protection.

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