Tangy, bold, and packed with flavor, this Amla Chutney recipe is quick to make and perfect as a dip or spread alongside dosa, snacks, and more. A must-try Indian classic.
Amla is an Indian gooseberry. A “chutney” is a type of Indiancondiment that is used to dip snacks and breads, but it can also be used as a spread for sandwiches and wraps, or just as a palette cleanser when eating a main meal. My mom introduced me to this chutney recipe last year when she was here, and now that she is here again, we jumped on the occasion to make it! As I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, using what you already have in the fridge or pantry can motivate you to make recipes around those ingredients! If you’ve got some cilantro in the fridge, then this chutney is an excellent way to use up that bunch, as you’ll see that cilantro is the second main ingredient for this recipe!
If you want to make more Indian recipes, then this chutney recipe is an excellent stepping stone for you to make more Indian food, as this can be paired with so many dishes, which I’ll outline later on in this post! Try this Amla Chutney recipe as part of your Live to Cook one-month challenge for free by signing up to my email newsletter to get it sent straight to your inbox!
To follow along with the steps to make this simple Amla Chutney recipe that will certainly become your new favorite chutney recipe, be sure to watch the video! I’d love it if you’d subscribe to my YouTube channel if you’re not already and be sure to hit the bell button so you’re notified when all of my video recipes go live! Let’s get blending!
Scroll to the bottom of this post for the FULL PRINTABLErecipe card, which has all ingredient quantities and you can save the recipe for later. The recipe card also lets you scale the recipe based on how many portions of Amla Chutney you want to make so that you have the right amount of amlas!
Amla: When you’re buying amla, make sure to look for those that do not have black spots on them.
Cilantro: The secondary key flavor for the chutney.
Garlic: Aroma and flavor to the chutney.
Green chilies: Chopped Thai green chilies can be added as desired based on your spice preference.
Water: Add only as required in order to get a smooth chutney.
Wash the amla/gooseberry well and then cut around the seed at the center, separating the seed from the flesh.
Transfer the amla, cilantro, chilies, garlic and a splash of water to a food processor or blender.
Purée until smooth, add more water, little bit at a time until you get the desired texture.
Serve with your favorite parathas, snacks, or meal.
Tips for the Best Amla Chutney
Adjust green chilies and garlic to control the spice level. The current spice level of this recipe is very hot (blow your brains spicy, to be precise!), so be cautious!
Don’t add too much water to the blender. Make sure you add the bare minimum required for the blades to move.
All you need to do to store Indian Gooseberry Chutney is to transfer the contents into a mason jar or in anairtight container. Because there is no dairy or any perishables, your Amla Chutney will last for about 10 days. If you want to keep the amla chutney for even longer, then you can freeze it by transferring 2 to 3 tablespoons at a time in ice cube trays. When ready to use the frozen chutney, defrost overnight in the fridge. For best results, use previously frozen amla chutney within 2 days of thawing.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Tangy Amla Chutney Recipe (Indian Gooseberry)
Tangy, bold, and packed with flavor, this Amla Chutney recipe is quick to make and perfect as a dip or spread alongside dosa, snacks, and more. A must-try Indian classic.
Wash the amla/gooseberry well and then cut around the seed at the center, separating the seed from the flesh.
Wash the amla/gooseberry well and then cut around the seed at the center, separating the seed from the flesh.
2
Transfer the amla, cilantro, chilies, garlic and a splash of water to a food processor or blender. Purée until smooth, add more water, little bit at a time until you get the desired texture.
Transfer the amla, cilantro, chilies, garlic and a splash of water to a food processor or blender. Purée until smooth, add more water, little bit at a time until you get the desired texture.
3
Taste and season to taste. Serve with your favorite parathas, snacks, or meal.
Taste and season to taste. Serve with your favorite parathas, snacks, or meal.
Nutrition per serving
33
Calories
1g
Protein
8g
Carbs
0g
Fat
2g
Fiber
0g
Sugar
100mg
Sodium
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