Amla season is in winter. If you eat Amla daily, it keeps the body healthy and strengthens the immunity. Amla contains very high amount of Vitamin C and antioxidants. By eating this you can avoid seasonal diseases.
You can make and eat Amla juice, jam, candy, anything. But if you want to try something new, then today we will tell you how to make sweet and sour Amla chutney. Prepare this chutney now and eat it throughout the winter. So quickly note down this recipe of Amla Chutney.
Amla – 250 grams
Jaggery (grated) – 150 grams
salt to taste
Red chilli powder – ½ teaspoon
Roasted cumin powder – ½ tsp
Fennel powder – ½ teaspoon
Black salt – ¼ teaspoon
A little oil – 1 tsp
Water – ½ cup
1-First of all, wash the Amla (Indian Gooseberry), add some water in the cooker and boil for 1-2 whistles. When it cools down, remove the seeds and mash the Amla lightly or grind it coarsely in a mixer.
2-Add jaggery and half a cup of water in a pan. Cook on low flame until the jaggery dissolves completely. Now add ground Amla to it and cook on low flame for five minutes.
3-Now add red chilli powder, salt, black salt, roasted cumin powder and fennel powder and keep stirring so that the chutney does not stick to the bottom.
4- When the chutney becomes a little thick and starts shining, then turn off the gas. Let the chutney cool down, then fill it in a glass bottle and keep it in the refrigerator. It will keep comfortably for 1–2 months. This chutney can be served with parathas, puris, dal-rice, or snacks. Eating a little daily in winters will help in increasing your immunity and improving digestion.
