Gooseberry Chutney Recipe – Authentic Indian Amla Relish

Last Updated on 2 months by Neha Deshmukh

Gooseberry Chutney Recipe – Authentic Indian Amla Relish

Introduction

Oh, gooseberry chutney! This one holds a special place in my heart. It’s a flavour bomb – tangy, spicy, and just a little bit sweet. I first made this when I was trying to recreate my grandmother’s version, and honestly, it took a few tries to get it just right. But now? It’s a family favourite, and I’m so excited to share it with you. It’s perfect with a simple curd rice, or a dollop on hot, fluffy rice with ghee. Let’s get cooking!

Why You’ll Love This Recipe

This gooseberry chutney (or Amla Chutney as it’s also known) is more than just a condiment. It’s a little taste of South India, packed with flavour and goodness. It’s surprisingly easy to make, comes together in under 20 minutes, and is incredibly versatile. Plus, gooseberries are a superfood, so you’re getting a healthy boost with every bite!

Ingredients

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

• 1 Onion, roughly chopped
• 1 Tomato, roughly chopped
• 4-5 Gooseberries (ordinary variety), cut into small pieces
• Few Curry leaves
• Needed Salt, to taste
• 2-3 tsp Oil
• ½ tsp Mustard seeds
• 1 tbsp Tur dal (split pigeon peas)
• 2 tsp Bengal gram / Channa dal (split chickpeas)
• 1 tbsp Urad dal (split black lentils)
• 4 Red Chillies, broken into pieces
• 1 pinch Hing (asafoetida)

Ingredient Notes

Let’s talk ingredients! Using the ordinary variety of gooseberries is key here. They have a wonderful tartness that really shines through. Don’t worry if they’re a little sour – that’s what we want!

Hing, or asafoetida, is a bit of a secret weapon in South Indian cooking. It adds a unique savoury depth. You can find it at most Indian grocery stores, usually in powdered form. A little goes a long way!

And those dals? Don’t skip them! Each one contributes a different texture and flavour to the chutney. Toasting them properly is crucial for that authentic taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, roughly chop your onion and tomato. Then, deseed and cut the gooseberries into small pieces. Don’t worry about being too precise – it’s all going to get blended!
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready.
3. Now, add the tur dal, channa dal, urad dal, red chillies, and hing. Sauté until the dals turn a lovely golden brown. This takes about 3-5 minutes, and it’s important to keep stirring so they don’t burn. Once toasted, remove the mixture from the pan and set aside.
4. In the same pan, add the chopped onions and sauté until they become translucent. Then, add the tomatoes, chopped gooseberries, and curry leaves. Cook until the tomatoes soften – about 5-7 minutes. Let the mixture cool down a bit before moving on.
5. Time to grind! First, grind the toasted dal mixture into a coarse powder. Then, add the cooled onion-tomato-gooseberry mixture and grind again to a coarse paste. Add salt to taste. You want it to be a little chunky, not completely smooth.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and tomatoes. Work in batches if necessary.
• Cooling the mixture slightly before grinding prevents splattering and helps achieve the right consistency.
• Adjust the number of red chillies to your spice preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment (Mild to Spicy): Reduce the number of red chillies for a milder chutney, or add more for a fiery kick. You can also use Kashmiri red chillies for colour without adding too much heat.
• Festival Adaptations (Ugadi, Sankranti): This chutney is a traditional part of Ugadi and Sankranti feasts in many South Indian households. It represents the bittersweet experiences of life.
• Regional Variations (Tamil Nadu, Andhra Pradesh): In Tamil Nadu, some people add a small piece of ginger while grinding. In Andhra Pradesh, you might find a touch of jaggery for sweetness. My friend’s mom always adds a tiny bit of tamarind paste for extra tang!

Serving Suggestions

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

• With curd rice – a classic combination!
• Mixed with hot rice and a drizzle of ghee or sesame oil.
• As a side dish with dosas or idlis.
• Spread on sandwiches or wraps for a flavourful twist.

Storage Instructions

Store the chutney in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it in small portions for longer storage.

FAQs

• What is the best way to deseed gooseberries? Cut around the gooseberry and gently twist to separate the halves. Then, use a small spoon or your fingers to scoop out the seeds.
• Can I use a different type of gooseberry for this chutney? While the ordinary variety is traditional, you can experiment with other types. Keep in mind that the flavour and tartness will vary.
• How long does this chutney stay fresh? About 3-4 days in the refrigerator.
• What is hing (asafoetida) and where can I find it? Hing is a resin with a pungent smell that adds a unique savoury flavour. You can find it at most Indian grocery stores.
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better after the flavours have had a chance to meld together.