Tangy Spicy Sweet Amla Chutney
Ingredients
- Oil
- Fennel seeds, fenugreek seeds, and nigella seeds mix
- Asafoetida
- Boiled amla
- 1 cup jaggery
- Red chilli powder
- Salt or black salt
Preparation
Boil amla in a pressure cooker for 2 to 3 whistles and remove the seeds.
Heat a pan and add oil.
Let the oil warm up.
Add the seed mix and wait for crackling sounds.
Add asafoetida.
Add the boiled amla and cook for some time.
Add jaggery and cook for some time.
Mash the amla while mixing.
Add red chilli powder and salt.
Cover the pan and cook for 5 minutes until the amla is soft and jaggery is fully incorporated.
Tips
The chutney may appear watery when hot but will thicken as it cools.
Enjoy it as a side dish, achar, or main accompaniment.
