Spicy Amla & Cilantro Chutney
This vibrant Spicy Amla & Cilantro Chutney is a traditional Indian condiment, offering a delightful balance of tangy, spicy, and savory flavors. It's a quick and healthy accompaniment that brightens any meal.
For 6 servings
Prepare Amla: Wash the Indian gooseberries (amla) thoroughly. Remove the seeds by cutting around them, then chop the flesh into small pieces.
Cook Amla: Place the chopped amla in a steamer basket over boiling water or in a small pot with just enough water to cover the bottom. Steam or boil until the amla pieces are tender and slightly soft, about 5-7 minutes. Drain any excess water and let them cool slightly.
Combine Ingredients: In a blender or food processor, combine the cooled, cooked amla pieces, fresh cilantro leaves, green chilies (stems removed), peeled ginger, garlic cloves (if using), cumin powder, asafoetida, salt, and fresh lime juice.
Blend to a Paste: Blend the mixture, starting on a low speed and gradually increasing. Add 2-4 tablespoons of water, one tablespoon at a time, until a smooth or slightly coarse paste forms, depending on your desired consistency. Avoid adding too much water at once.
Adjust Seasoning: Taste the chutney and adjust salt, lime juice, or green chilies if needed. For a sweeter note, a pinch of jaggery can be added.
Optional Tempering: For an enhanced flavor, heat 1 teaspoon of vegetable oil in a small pan over medium heat. Add mustard seeds and let them splutter. Then add curry leaves and sauté for a few seconds until fragrant. Pour this hot tempering over the prepared chutney and mix well.
Serve: Transfer the chutney to a serving bowl. Serve immediately with your favorite Indian dishes, or store in an airtight container in the refrigerator.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Amla Selection: Choose firm, blemish-free amla. Overripe or bruised amla can be overly bitter. Steaming rather than boiling helps retain more nutrients.
- 2Spice Control: Adjust the number of green chilies to your preferred spice level. For milder chutney, remove the seeds from the chilies.
- 3Consistency Matters: Add water gradually during blending to achieve your desired consistency. For a thicker chutney, use less water; for a thinner, sauce-like consistency, add a bit more.
- 4Storage: This chutney can be stored in an airtight container in the refrigerator for up to 5-7 days. Freezing is not recommended as it can alter the texture and flavor.
Adapt it for your goals.
Minty Fresh
Add 1/4 cup of fresh mint leaves along with the cilantro for a brighter, more refreshing flavor profile.
Sweet & SpicySweet & Spicy
Incorporate 1-2 teaspoons of jaggery powder or brown sugar to balance the tartness of the amla with a touch of sweetness.
Nutty TextureNutty Texture
Add a tablespoon of roasted peanuts or cashews during blending for a thicker, richer chutney with a subtle nutty undertone.
Why this is on our healthy list.
Rich in Vitamin C
Amla (Indian gooseberry) is an excellent source of Vitamin C, which is crucial for immune function, skin health, and acts as a powerful antioxidant.
Aids Digestion
The fiber content in amla and cilantro, along with the digestive properties of ginger and cumin, can help improve digestion and alleviate constipation.
Antioxidant Powerhouse
Both amla and cilantro are packed with antioxidants, which help combat free radicals in the body, reducing oxidative stress and inflammation.
Frequently asked questions
Yes, you can use frozen amla. Thaw it first, then follow the same steps for steaming or boiling. The texture might be slightly softer, but the flavor will still be excellent.
