Authentic Amla Gooseberry Recipe – Sweet & Spicy Indian Chutney

Last Updated on 1 month by Neha Deshmukh

Authentic Amla Gooseberry Recipe – Sweet & Spicy Indian Chutney

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – my family’s Amla (Indian Gooseberry) Chutney. It’s a beautiful balance of sweet, spicy, and tangy, and honestly, it just feels like home. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally got it right! It’s a little bit of work, but trust me, the flavour is worth every minute.

Why You’ll Love This Recipe

This Amla chutney isn’t just delicious; it’s a powerhouse of flavour and health benefits. It’s the perfect accompaniment to so many Indian dishes, and it’s surprisingly versatile. Plus, making it yourself means you know exactly what goes into it – no hidden nasties! It’s a little taste of tradition, made with love.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 12 Amla / Big gooseberries
• 0.75 cup Powdered Jaggery (about 150g)
• 0.5 tsp Red chilli powder (adjust to your spice preference!)
• Salt as needed
• 1 tsp Fennel seeds
• 1 inch Cinnamon stick
• 2 Cardamom pods
• 2 tbsp Ghee (clarified butter)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Amla / Indian Gooseberry – Health Benefits & Selection

Amla is seriously good for you! It’s packed with Vitamin C and antioxidants. When choosing Amla, look for firm, green berries that are heavy for their size. Avoid any that are bruised or soft. You can find them at most Indian grocery stores, and sometimes even at well-stocked supermarkets.

Jaggery – Types & Substitutions

Jaggery adds a lovely, unrefined sweetness. I prefer powdered jaggery as it dissolves easily, but you can use block jaggery too – just grate it finely. If you can’t find jaggery, you can substitute with brown sugar, but the flavour won’t be quite the same. About ¾ cup of packed brown sugar would be a good substitute.

Spices – Regional Variations & Freshness

The spice blend is where you can really play around! Some families add a pinch of cumin, others a little ginger. I like to keep it simple with fennel, cinnamon, and cardamom. Make sure your spices are relatively fresh for the best flavour. Whole spices, ground just before use, are always best!

Ghee – Clarified Butter & Alternatives

Ghee gives the chutney a beautiful richness and aroma. You can absolutely use butter if you don’t have ghee, but ghee really elevates the flavour. For a vegan option, see the variations section below.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your Amla a good steam wash. I usually pop them in an idli plate and steam for about 15 minutes. This softens them up nicely. Let them cool completely, then deseed and chop them into smaller pieces.
2. Now, grind the cooked Amla into a coarse paste. Don’t add any water – the moisture from the cooked Amla is enough.
3. Heat the ghee in a kadai (or a deep frying pan) over medium heat. Add the Amla paste and sauté for 2-3 minutes, stirring constantly.
4. While the paste is sautéing, crush the fennel seeds, cinnamon, and cardamom into a powder. You can use a mortar and pestle, or a spice grinder. Add this spice powder to the Amla paste, along with the red chilli powder, salt, and jaggery.
5. Now comes the patient part! Cook the mixture on medium heat, stirring frequently, for about 15-20 minutes. It will start to thicken and leave the sides of the pan, and it’ll get a lovely glossy sheen. That’s when you know it’s ready!
6. Finally, let the chutney cool completely before transferring it to an airtight jar. Refrigerate, and remember to always use a clean spoon when serving.

Expert Tips

• Don’t rush the cooking process. Low and slow is key to developing the flavours.
• Adjust the chilli powder to your liking. I like a little kick, but you can tone it down if you prefer.
• Stir frequently to prevent sticking and burning.
• A good quality non-stick pan is your friend here!

Variations

• Vegan Adaptation: Simply substitute the ghee with 2 tablespoons of coconut oil or any other vegetable oil.
• Spice Level Adjustment: If you like it really spicy, add a pinch of cayenne pepper along with the red chilli powder. For a milder chutney, reduce the amount of chilli powder or omit it altogether.
• Festival Adaptations (e.g., Diwali, Ugadi): This chutney is traditionally made during festivals like Diwali and Ugadi. You can add a few chopped cashews or raisins during the last few minutes of cooking for a festive touch. My aunt always adds a tiny bit of grated coconut!
• Gluten-Free Option: This recipe is naturally gluten-free!

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With hot rice and a dollop of yogurt.
• As a side with dosa or idli.
• Spread on sandwiches or wraps.
• Served with pakoras or samosas.
• Even as a glaze for grilled chicken or fish (seriously, try it!).

Storage Instructions

Store the Amla chutney in an airtight jar in the refrigerator. It will keep for up to 2 weeks.

FAQs

What is the shelf life of this Amla Chutney?

It will last for about 2 weeks in the refrigerator, stored in an airtight container.

Can I use fresh jaggery instead of powdered?

Yes, you can! Just grate it finely before adding it to the chutney.

What are the health benefits of Amla (Indian Gooseberry)?

Amla is incredibly rich in Vitamin C and antioxidants, boosting immunity and overall health.

Can I freeze this chutney?

Yes, you can! Freeze in small portions for easy use. It might change texture slightly upon thawing, but the flavour will still be amazing.

What can I serve this chutney with?

So many things! Rice, dosa, idli, pakoras, samosas… the possibilities are endless!

I hope you enjoy making this Amla chutney as much as my family and I do. Let me know in the comments how it turns out for you! Happy cooking!