Amla is rich in vitamin C and antioxidants that help boost immunity in the changing weather. It also adds tanginess to your regular dishes. Tap to read the sweet and spicy amla chutney recipe for Sunday brunch.
Ingredients
3-4 medium-size amla, half a cup of palm sugar, 2-3 green chillies, half a teaspoon turmeric, half a teaspoon fennel seeds, half a teaspoon celery, one-fourth teaspoon asafoetida, one cup of water, half a cup of coriander leaves, a few mint leaves, two tablespoons of cold-pressed mustard oil , half an inch of ginger, and a teaspoon of pink salt.
Boil amla
Start by thoroughly washing amla and cooking them with water in a pressure cooker. Boil them for 3-4 whistles and deseed them.
Heat oil
Heat oil in a pan and add fennel seeds, asafoetida, and cumin seeds to it. Cook it until it starts to crackle.
Add amla pieces
Crush the boiled amla pieces and add them to the pan. Coat them nicely with the mixture and cook for a minute.
Add spices
Now, add green chillies, turmeric, red chilli powder, coriander leaves, and sugar to the pan. Cook it until the sugar is melted completely.
Blend chutney
Cool the mixture at room temperature and transfer to a mixer. Add celery and coriander leaves to it and blend it into a smooth paste.
Store
Transfer the chutney into a glass jar and store in the fridge for 1-2 months. Pair this with roti or dishes of your choice.
Information credits
This information is taken from the chef Sanjeev Kapoor's official YouTube channel, Sanjeev Kapoor Khazana.