Amla chutney: Amla is rich in vitamin C, vitamin E, vitamin A, calcium, fiber and much more. It’s a store house of good health. Eat a lot this winter season. 🙂
Prep time: 30 to 40 min.
Ingredients:
Fresh Amla
Same quantity of desi khand / sugar / jaggery / boora (I am taking 1 kg amla and 1 kg desi khand)
Jeera powder – one spoon
Moti elaichi (big cardamom) – one spoon
Hari elaichi (small cardamom)
Dalchini (cinnamon) – half a spoon
Kali mirch (black pepper)
Salt as per your taste
Lal mirch as per your taste
Ajwain (carrom seeds) – one spoon
Method:
– Add one cup water to 1 kg of amla in a cooker
– Swith on the gas and give it a whistle
– Turn the gas off after one whistle and let the steam go off on it’s own
– Open the cooker once the steam is done
– Take the amla out and open it into pieces
– In an open kadai or utensil, add all the amla pieces
– Add half of the sweetner (desi khand) and keep mixing it so that it doesn’t stick to the utensil
– In a short while, the amla will start losing water and then add rest of the khand
– Once it mixes well and starts converting into syrup like consistency, add rest of the ingredients (except hari elaichi) and keep mixing it well else the mixture will stick to the pan
– Mash the amla pieces so it gets converted into a jam like consistency
– Keep stirring (will take around 10-15 min.). You need to work with your hands a little. 🙂
– After that add small cardamom powder to enhance the flavour
– Try not to dry this mixture a lot, else, the jam or chutney will turn out to be very thick and hard upon cooling down
– Turn the gas off and let it cool
– Once it’s cold, transfer to a jar and enjoy on bread or with parantha 🙂
Waiting for your comments below! 🙂
