Spicy Amla & Mint Chutney
A vibrant, tangy chutney that marries the sharp punch of fresh Indian gooseberries with cooling mint and a fiery kick of green chilies. This no-cook blender recipe is ready in 10 minutes and brightens anything from parathas to pakoras.
For 4 servings
- prep
Prep the amla and herbs.
1.Wash the amla and pat dry. Slice or chop to remove the seed, then roughly chop the flesh.2.Wash the mint leaves thoroughly and drain well.3.Peel and roughly chop the ginger. Roughly chop the green chilies. - mix
Blend the chutney.
1.Add chopped amla, mint leaves, green chili, ginger, cumin seeds, black salt, salt, and lemon juice to the blender.2.Pour in chilled water and blend to a coarse paste, scraping down sides with a spatula as needed.3.Blend in short pulses to keep the texture slightly grainy — avoid a smooth puree.TIPChilled water keeps the mint bright green and prevents the blender from heating the chutney. - serve
Check consistency and serve.
Transfer to a bowl. Stir, taste, and adjust salt or lemon juice if needed. Serve fresh, or refrigerate until ready to use.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose firm, green amla without blemishes for the best tangy flavor.
- 2To remove amla seeds easily, slice off the flesh around the pit in four sections.
- 3Use chilled water when blending to keep the mint vibrant and prevent the chutney from warming up.
- 4Blend in short pulses to achieve a coarse, textured chutney rather than a smooth puree.
- 5Let the chutney rest for 5 minutes after blending so the flavors meld and the cumin seeds soften.
- 6Store in an airtight jar in the refrigerator for up to 5 days; the flavor will deepen over time.
- 7If the chutney thickens after refrigeration, stir in a teaspoon of cold water to refresh the consistency.
Adapt it for your goals.
Sweet-and-spicy
Add 1 tablespoon of jaggery or honey to the blender for a sweet counterpoint to the amla's sourness, balancing the heat.
herb swapHerb-swap
Replace half the mint with fresh coriander leaves for a greener, earthier flavor profile that still complements Indian snacks.
nutty crunchNutty crunch
Blend in 2 tablespoons of roasted peanuts or sesame seeds for a thicker, nutty chutney that doubles as a sandwich spread.
no onion garlicNo-onion-garlic
This recipe is naturally onion- and garlic-free, making it suitable for Jain or satvik diets — simply ensure the green chilies are mild.
Why this is on our healthy list.
Rich in Vitamin C
Amla is one of the richest natural sources of vitamin C, supporting immune health and collagen production.
Supports Digestion
The combination of mint, ginger, and cumin seeds aids digestion and can help relieve bloating after a heavy meal.
Low in Calories
This chutney is virtually fat-free and low in calories, making it a guilt-free condiment for any dish.
Antioxidant Boost
Amla and mint are packed with antioxidants that help combat oxidative stress and promote overall wellness.
Frequently asked questions
No, dried amla is too hard and fibrous to blend into a smooth chutney; use fresh amla for the best texture and tang.
