Indian Gooseberry Thokku Recipe – Amla Tomato Chutney

Last Updated on 6 months ago by Neha Deshmukh

Indian Gooseberry Thokku Recipe – Amla Tomato Chutney

Hey everyone! If you’re anything like me, you’re always on the lookout for that perfect blend of tangy, sweet, and spicy. And let me tell you, this Indian Gooseberry Thokku (also known as Amla Tomato Chutney) is it. I first stumbled upon this recipe through my grandmother, and it’s been a family favourite ever since. It’s surprisingly easy to make and adds a burst of flavour to just about anything.

Why You’ll Love This Recipe

This Amla Tomato Chutney isn’t just delicious; it’s a powerhouse of goodness! It’s a fantastic way to enjoy the incredible health benefits of Indian gooseberries (Amla) in a flavourful way. Plus, it’s incredibly versatile – perfect as a side with rice, a spread for sandwiches, or a dip for snacks. Honestly, once you try it, you’ll find yourself craving it!

Ingredients

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

• 10-12 Indian gooseberries (Amla)
• 1 teaspoon oil
• 1 tablespoon urad dal (split black lentils)
• 1 large tomato
• ½ – ¾ cup jaggery (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• Pinch of asafoetida (hing)
• Salt as required

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your thokku turns out just right:

• Indian Gooseberries (Amla): These little gems are packed with Vitamin C! Look for firm, slightly greenish-yellow amlas. They can be a little tart, which is exactly what we want.
• Jaggery: I prefer using dark jaggery for a richer, more caramel-like flavour. You can find it in most Indian grocery stores. Different types of jaggery will affect the colour and flavour, so feel free to experiment!
• Urad Dal: This lentil adds a lovely nutty flavour and helps thicken the thokku.
• Spice Level: Traditionally, this thokku has a mild spice level. But feel free to add a pinch of red chilli powder if you like a bit more heat! Regional variations often include green chilies for a fresh kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the Indian gooseberries. Don’t worry about being too precise. Then, deseed them and steam them for about 5-7 minutes, until they’re slightly softened. This helps mellow out their tartness.
2. While the amlas are steaming, heat the oil in a pan over medium heat. Add the urad dal and roast it until it becomes fragrant and golden brown. Keep an eye on it – you don’t want it to burn!
3. Next, chop the tomato and add it to the pan with the roasted dal. Cook until the tomato becomes soft and pulpy.
4. Now for the magic! In a mixer grinder, combine the steamed gooseberries, jaggery, roasted tomato mixture, turmeric powder, cumin seeds, asafoetida, and salt.
5. Blend everything into a smooth paste. You might need to add a splash of water if it’s too thick, but go easy – we want a thokku, which is thicker than a chutney.
6. That’s it! Your Amla Tomato Thokku is ready.

Expert Tips

• Don’t skip the steaming step for the amlas. It really makes a difference in the final flavour.
• Roasting the urad dal is key to developing that lovely nutty flavour.
• Taste as you go and adjust the jaggery and salt to your liking. Everyone has different preferences!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Adjusting Sweetness: If you prefer a less sweet thokku, start with ½ cup of jaggery and add more to taste.
• Spice Level Variations: Add a pinch of red chilli powder or a finely chopped green chilli for a spicier kick. My friend, Priya, loves adding a tiny bit of Kashmiri chilli powder for colour and mild heat.
• Festival Adaptations: This thokku is often made during Makar Sankranti and Pongal in South India. It’s considered an auspicious dish!

Serving Suggestions

Okay, this is the fun part! This thokku is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• With steamed rice and a dollop of ghee.
• Spread on dosa or idli.
• As a side with chapati or roti.
• As a sandwich spread – trust me, it’s amazing!
• Even with a simple slice of bread.

Storage Instructions

Leftover thokku can be stored in an airtight container in the refrigerator for up to a week. It actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

• What is Thokku and how is it different from a chutney? Thokku is a thicker, more paste-like condiment compared to a chutney, which is usually smoother and more liquid.
• Can I use a different type of dal instead of Urad Dal? While urad dal is traditional, you can experiment with chana dal (split chickpeas) in a pinch. The flavour will be slightly different.
• How can I adjust the tanginess of the Amla Thokku? Adjust the amount of jaggery. More jaggery will balance the tartness of the amla.
• Can this thokku be made ahead of time? Absolutely! It actually tastes better after a day or two, allowing the flavours to develop.
• What are the health benefits of consuming Amla/Indian Gooseberry regularly? Amla is a fantastic source of Vitamin C, antioxidants, and fibre. It’s known to boost immunity, improve digestion, and promote healthy skin and hair.

Enjoy making this delicious and healthy Amla Tomato Thokku! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!