Category Archives: Chutney pickle jam recipes

Curd Chutney Recipe – Curd Pudina Chutney recipe

Curd Chutney Recipe – Curd Pudina Chutney recipe

Dahi chutney is an Indian dip prepared with coriander leaves, mint leaves and curd. Today we have a simple yet yummy recipe for the most relished dahi chutney for you all. We have also added some asafoetida here just to give a better taste. Dahi chutney is a good source of vitamin and calcium and makes a perfect pair with almost anything.

Curd coriander chutney or dahi chutney is one the most relished and popular chutneys. This can be served as side assortment with momos, tandoori paneer tikka, potato wedges, from biryani to dosa, samosa, roti, rice, sabzi and what not. So, try given below recipe of Curd chutney or dip and serve it any savory dish or recipe for a yummy flavor. Enjoy!

Directions

Getting Ready:

Separate out fresh and green coriander leaves from the stalk and wash them thoroughly. Roughly chop coriander leaves. Similarly wash the mint leaves as well and place them on a sieve to remove excess water. Roughly chop mint leaves as well.

dahi chutney

 

Remove stalk from the chilies and wash them well. Cut chilies into rough pieces.

dahi chutneyMaking:

Now to prepare the chutney, pour curd in a mixture jar to whisk it well.

dahi chutney

Place coriander leaves, green chilies and mint leaves. Also add some salt, asafoetida, cumin seeds and ginger paste to the mixture jar.

curd chutney

Further add 1/4 cup of water to it. Grind everything until fine and smooth in texture.

curd chutney

Transfer the chutney to a bowl. Curd chutney is now ready.

curd chutneyServing:

Serve this super yummy and lip smacking curd chutney with any savory dish as per your desire. Enjoy! Store the remaining in refrigerator. It keeps good for 5 to 6 days.

  • For 1 bowl chutney
  • Time – 10 minutes

Curd Chutney - Curd Phudina Chutney recipe Curd Chutney Recipe – Curd Phudina Chutney recipe
Author: 
Recipe type: Chutney recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green coriander – 100 grams
  • Mint leaves – 2 ro 3 tbsp
  • Curd – ½ cup (100 grams)
  • Salt – ¾ tsp
  • Green chilly – 2 to 3
  • Ginger paste – ½ tsp
  • Asafoetida – 1 pinch
Instructions
  1. Separate out fresh and green coriander leaves from the stalk and wash them thoroughly. Roughly chop coriander leaves.
  2. Similarly wash the mint leaves as well and place them on a sieve to remove excess water. Roughly chop mint leaves as well.
  3. Remove stalk from the chilies and wash them well. Cut chilies into rough pieces.
  4. To make chutney, pour curd in a mixture jar.
  5. Place coriander leaves, green chilies and mint leaves.
  6. Also add some salt, asafoetida, cumin seeds and ginger paste to the mixture jar.
  7. Further add ¼ cup of water to it.
  8. Grind everything until fine and smooth in texture.
  9. Transfer the chutney to a bowl. Curd chutney is now ready.
  10. Serve this super yummy and lip smacking curd chutney with any savory dish as per your desire. Enjoy! Store the remaining in refrigerator. It keeps good for 5 to 6 days.

 

Star Fruit Launji recipe – Carambola Sweet Dip

Kamrakh Lonji Recipe – Star Fruit Jam Recipe – Carambola Relish Recipe

Carambola Chutney tastes super tempting and delicious. Too sour, zingy, tangy is all that describes Kamrakh (Carambola) so well. No doubt that tangy-zingy Carambola (Kamrakh) Pickle (Carambola Pickle) and Carambola Chutney tastes super tempting and delicious but have you ever tried making Carambola Lonji? Its sweet-tangy flavor is really tempting and everyone at your home will just go wow, especially kids.

This star fruit is enriched with vitamins C and antioxidants, fibre and is low on sodium, fats and acids. The dishes usually prepared with this fruit are salads, stir fries, pickles and chutney. But this recipe of Lonji is really delicious and taste great with chapatti, parantha or serve it as a dip with snacks. So, let’s get started and prepare this Lonji recipe with these easy to follow instructions. Enjoy!

Directions

Getting ready:

Rinse the Carambola thoroughly with water and then chop them in small chunks.

kamrakh launjiMaking:

Heat some oil in a wok or pan and splutter cumin seeds, fenugreek seeds and asafoetida first. To it now add turmeric powder, coriander powder and fennel powder. Mix well and let it simmer for a while.

kamrakh launji

Now add carambola, salt and red chilly powder then cover with lid. Let it cook for 3-4 minutes on low flame.

kamrakh launji

When the kamrakh gets tender, add sugar, garam masala and 1 cup of water to it. Cook for 7-8 more minutes on low flame.

kamrakh launji

Transfer it to another bowl. Tangy and lip-smacking carambola sweet dip is now ready.

star fruit launjiServing:

Serve this amazing and devouring carambola sweet dip with chapatti, paranthas and plain rice. It keeps good for 5-10 days if stored in refrigerator.

Carambola Sweet Dip - Star Fruit Launji recipe Kamrakh Lonji Recipe – Carambola Lonji
Author: 
Recipe type: Jam/Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Carambola (Kamrakh) - 200 grams (4 medium sized)
  • Oil - 1 tbsp
  • Cumin - ½ tsp
  • Methi seeds - ½ tsp
  • Asafoetida - 1 pinch
  • Turmeric Powder - ¼ tsp
  • Coriander Powder - 1 tsp
  • Fennel Powder - 1 tsp
  • Salt - ⅔ tsp (or according to the taste)
  • Sugar - 3 table spoon
  • Red Chilly Powder - less than ¼ tsp
  • Garam Masala - ¼ tsp
Instructions
  1. Rinse the Carambola thoroughly with water and then chop them in small chunks.
  2. Heat some oil in a wok or pan and splutter cumin seeds, fenugreek seeds and asafoetida first.
  3. To it now add turmeric powder, coriander powder and fennel powder. Mix well and let it simmer for a while.
  4. Now add carambola, salt and red chilly powder then cover with lid. Let it cook for 3-4 minutes on low flame.
  5. When the kamrakh gets tender, add sugar, garam masala and 1 cup of water to it. Cook for 7-8 more minutes on low flame. Transfer it to another bowl. Tangy and lip-smacking carambola sweet dip is now ready.
  6. Serve this amazing and devouring carambola sweet dip with chapatti, paranthas and plain rice. It keeps good for 5-10 days if stored in refrigerator.

 

Capsicum Pickle Recipe – Bell Peppers Pickled Recipe

Capsicum Pickle recipe – Bell Peppers Pickled Recipe

Capsicum Pickle Recipe is easy to make and yummy recipe of pickle. We are very fond of having pickles in my meals and in fact everyone does. Pickles not only enhance the flavor of our meals but are beneficial for health too. Pickles come in numerous styles like mango pickle, lemon pickle, sweet lemon pickle, karonda pickle, turnip-carrot pickles and so on. We have already shared the recipe for jaggery lemon pickle with you all and today we are sharing another amazing and easy recipe or capsicum pickle with you all.

Try to follow this easy and quick to make recipe of Indian style capsicum pickle. We are sure everyone at your home will relish eating pickle. Serve this pickle along your meals and relish eating. Enjoy!

Directions

Getting ready:

1.  Rinse the capsicums and let them dry completely.


2.  Then cut into two halves and dispose off the seeds.


3.  Now slice them in thin chunks and place them in a big mixing bowl.

Making:

4.  To it add some salt, cover and keep aside for 5 to 6 hours under the sun. So that, the capsicum releases its juices.


5.  Then strain capsicum juices using a sieve.


6.  Heat some mustard oil in a wok or pan until smoky. Then turn off the flame and let it cool down slightly.


7.  To it add asafoetida, capsicum chunks, turmeric powder, yellow mustard seeds, fennel powder, salt, red chilly powder and garam masala. Mix it well.


8.  Add vinegar as well and mix everything really well.


9.  Transfer it to a bowl. Pickle is now ready.

Serving:

10.  Serve this finger-licking and zingy capsicum pickle as a side assortment with paranthas or any meal. Allow it to cool down completely and store it in an airtight container and relish eating whenever you feel like. You can eat this pickle even now but it will taste more delectable after three days, as capsicum turn soft and spices get absorbed in it.

Suggestions

  • Try using plastic or glass container for storing the pickle. Thoroughly wash the container with boiling water and dry it under sunlight. Oven can also be used for drying containers.
  • Store the pickle in container and stir regularly for three days, once or twice in a day. With this spices will mix well in the pickle.
  • Use clean and dry spoon for taking out pickle from container. This increases the shelf life of pickle. Capsicum pickle can be consumed for up to 2-3 months.

Capsicum Pickle Recipe - Bell Peppers Pickled Recipecapsicum pickle
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Capsicum - 3 (500 grams)
  • Salt - 2 tsp
  • Mustard oil - ½ cup
  • Vinegar - ¼ cup
  • Mustard powder - 4 tsp
  • Fennel powder - 2 tsp
  • Salt - 2 tsp
  • Garam masala - 1 tsp
  • Red chilly powder - ½ tsp
  • Turmeric powder - ½ tsp
  • Asafoetida - 2-3 pinch
Instructions
  1. Rinse the capsicums and let them dry completely.
  2. Then cut into two halves and dispose off the seeds.
  3. Now slice them in thin chunks and place them in a big mixing bowl.
  4. To it add some salt, cover and keep aside for 5 to 6 hours under the sun. So that, the capsicum releases its juices.
  5. Then strain capsicum juices using a sieve.
  6. Heat some mustard oil in a wok or pan until smoky. Then turn off the flame and let it cool down slightly.
  7. To it add asafoetida, capsicum chunks, turmeric powder, yellow mustard seeds, fennel powder, salt, red chilly powder and garam masala. Mix it well.
  8. Add vinegar as well and mix everything really well.
  9. Transfer it to a bowl. Pickle is now ready.
  10. Serve this finger-licking and zingy capsicum pickle as a side assortment with paranthas or any meal. Allow it to cool down completely and store it in an airtight container and relish eating whenever you feel like. You can eat this pickle even now but it will taste more delectable after three days, as capsicum turn soft and spices get absorbed in it.

 

 

Rajasthani Mirchi ke Tipore – Instant Chili Pickle

Mirchi ke Tipore – Hari Mirch ke Tipore

Rajasthani Hari Mirch ke tipore is hot, spicy and tangy recipe. It is one of traditional and authentic recipe for Rajasthani cuisine. You can call it a zingy, spicy pickle or a stir fry sabzi which is really easy to make and take very little time and efforts.

Green chilly tipore is a spicy and scrumptious recipe prepared with sauteing green chilly and is often served in Rajasthani thali. This dish completes the Rajasthani thali. Me and my family thoroughly enjoyed eating this scrumptious recipe and surely you’ll like it too. Enjoy!

Directions

Getting ready:

1. Wash the chilies thoroughly and cut off the stalk.

mirch tipore

2. Now chop the chilies in ½ inch small chunks.

mirch tiporeMaking:

3. Heat some oil in a pan and splutter cumin seeds first.

mirch tipore

4. Then add asafoetida, turmeric powder and chopped green chilies

mirch tipore

5. Further add fennel powder, mango powder, coriander powder and salt and saute for few minutes.

mirch tipore

6. Let the chilies simmer for 1-2 minutes until they absorb all the spices.

mirch tipore

7. Cover and cook the chilies for 2 minutes on low flame until they get tender. Check after 2 minutes.

mirch tipore

8. Now cook it on high flame until the moisture escapes completely. Tipore is now ready.

mirch tipore

9. Transfer it to a serving bowl.

mirch tiporeServing:

10. Serve this spicy and tangy Rajasthani Mirch ke Tipore as an assortment with paranthans or any meal and relish eating. To store the tipore in refrigerator for up to 1 week.

Hari Mirch ke Tipore recipe Hari Mirch ke Tipore
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chilly (thick variety) - 200 grams
  • Mustard oil - 4 tbsp
  • Turmeric powder - ½ tsp
  • Coriander powder - 2 tsp
  • Fennel powder - 2 tsp
  • Asafoetida - 1-2 pinch
  • Cumin seeds - ½ tsp
  • Mango powder - less than 1 tsp
  • Salt - less than 1 tsp (or as per taste)
Instructions
  1. Wash the chilies thoroughly and cut off the stalk. Now chop the chilies in ½ inch small chunks.
  2. Heat some oil in a pan and splutter cumin seeds first.
  3. Then add rest of the following spices into the wok - asafoetida, turmeric powder and chopped green chilies, fennel powder, mango powder, coriander powder and salt and sauté for few minutes.
  4. Let the chilies simmer for 1 to 2 minutes until they absorb all the spices.
  5. Cover and cook the chilies for 2 minutes on low flame until they get tender. Check after 2 minutes and now cook it on high flame until the moisture escapes completely.
  6. Serve and relish eating. To store the tipore, place them in a container and keep them in refrigerator for up to 1 week.

 

Sem Ka Achar Recipe – Broad Beans Pickles

Sem Ka Achar Recipe – Broad Beans Pickles -Surti Papadi Pickle Recipe

Sem phali or Broad Beans Pickle is a devouring and unique pickle recipe where the sem phali is mixed with desi pickle spices and making this pickle at home is really easy as well. Pickles are not only a good and delicious add on to our meals but also provide some or the other health benefits as well. Mango pickle, lemon pickle, sweet lemon pickle, turmeric pickle, dried mango pickle and so on are some of the pickles we all relish the most. But have you ever tried making pickles with Sem phalli? NO, then this recipe is for you. I am sharing a easy and instant method of making Sem phalli pickle, today.

Beans and vegetables have a shorter life but they taste scrumptious and have a unique flavor. So, I decided to make Sem pickle for you all. This pickle keeps good for up to a month. I find it a healthier alternative to regular pickles. Try making this yummy Sem pickle at your home today and I am sure everyone will like it for sure. Enjoy!

Directions

Getting ready:

Start with rinsing the sem thoroughly and then dry them through.

sem pickle

Now remove the stalk from both ends and cut them in 1 to ¾ inch chunks.

sem pickleMaking:

Take 3 to 4 cups of water in any vessel and keep it on flame to simmer.

sem pickle

To it add chopped phallis, cover and let it simmer in water for 3 minutes.

sem pickle

Strain the water through a colander.

sem pickle

Place the phalli chunks on a muslin cloth under sunlight for 2-3 hours or else place them under ceiling fan. Let the chunks dry up completely.

sem pickle

When these phallis are dried thoroughly. Transfer them to a mixing bowl then add sem phalli chunks, yellow mustard seeds, fenugreek seeds powder, fennel powder, salt, turmeric powder, red chilly powder, freshly ground peppercorns, asafoetida, mustard oil and vinegar. Mix everything really well.

sem pickle

Cover the prepared pickle mix and keep aside for 3 days. Stir the pickle once or twice daily with a clean spoon. Zingy sem pickle is ready.

Serving:

Serve this spicy and finger-licking sem pickle with your meals. This pickle goes well with a plain parantha or poori as well. Store the remaining pickle in an airtight container.

Suggestions

  • Make sure that every utensil used in this recipe is clean and dry thoroughly. No dirt or moisture should enter the pickle.
  • Sterilize the container in which you are storing the pickle. Dry it under the sun or in the oven.
  • Always use clean and dry spoon to have pickle from the jar.

Sem Ka Achar Recipe - Broad Beans Pickles Sem Ka Achar Recipe - Broad Beans Pickles
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sem – ½ kb (500 grams)
  • Yellow mustard – 2 tbsp (coarsely grounded)
  • Fenugreek seeds – 2 tbsp (coarsely grounded)
  • Fennel powder – 2 tbsp (coarsely grounded)
  • Salt – 3 tsp or as per taste
  • Turmeric powder – 1 tsp
  • Red chilly powder – 1.5 tsp
  • Black pepper – ½ tsp (freshly grounded)
  • Asafoetida – 2 pinch
  • Mustard oil – ½ cup
  • Vinegar – 3 tbsp
Instructions
  1. Start with rinsing the sem thoroughly and then dry them through.
  2. Now remove the stalk from both ends and cut them in 1 to ¾ inch chunks.
  3. Take 3 to 4 cups of water in any vessel and keep it on flame to simmer.
  4. To it add chopped phallis, cover and let it simmer in water for 3 minutes.
  5. Strain the water through a colander.
  6. Place the phalli chunks on a muslin cloth under sunlight for 2-3 hours or else place them under ceiling fan. Let the chunks dry up completely.
  7. When these phallis are dried thoroughly. Transfer them to a mixing bowl then add sem phalli chunks, yellow mustard seeds, fenugreek seeds powder, fennel powder, salt, turmeric powder, red chilly powder, freshly ground peppercorns, asafoetida, mustard oil and vinegar. Mix everything really well.
  8. Cover the prepared pickle mix and keep aside for 3 days. Stir the pickle once or twice daily with a clean spoon. Zingy sem pickle is ready.
  9. Serve this spicy and finger-licking sem pickle with your meals. This pickle goes well with a plain parantha or poori as well. Store the remaining pickle in an airtight container.

 

Instant Sweet Sour Chutney Recipe | Dry Mango Sweet chutney

Instant Sweet Chutney – Instant Sweet and Sour Chutney for Chaat

Instant sweet sour chutney is another delightful chutney recipe prepared with jaggery and dry mango powder. We all relish eating chutneys served with various dishes like, chaat, vadas, papdi and so on. The sweet chutney served with these savory dishes is usually prepared with tamarind, which is quite time consuming. But today we are sharing an instant and easy sweet-tangy chutney recipe prepared with mango powder, jaggery, dates and few other desi spices. We all usually have mango powder in our kitchens, so making this chutney gets easier.

You may not be able to prepare sweet tamarind chutney that easily and instantly, but this sweet chutney prepared with mango powder can be prepared very quickly. This chutney is very tantalizing and a great fix. Here is an easy step-by-step recipe for Sweet mango chutney. Enjoy!

Directions

Getting ready:

Remove the seed and cut dates in thin slices.

sweet sour chutneyMaking:

Take mango powder, 1 cup water and finely crushed jaggery in a wok or pan and place it in low flame for heating.

sweet sour chutney

When the jaggery dissolved in water completely, add black salt, garam masala, ginger powder and red chilly powder into it. Stir everything well.

sweet sour chutney

Let it simmer for 5 minutes and then add chopped dates to it and cook for another 5-6 minutes.

sweet sour chutney

Chutney is now ready, turn of the flame and transfer it to another bowl.

sweet sour chutneyServing:

Serve this delectable sweet-tangy chutney with any dish and relish eating. When it cools down then store in an airtight container. It keeps good for upto 6 months.

Suggestions

  • You can also replace the use of jaggery with sugar for making sweet mango chutney. Keep the quantity same and likewise prepare the chutney.
  • If you see that the chutney has turned little thick in consistency after taking it out from refrigerator then add some water into it and bring in use.

 

Instant Sweet Sour Chutney Recipe | Dry Mango Sweet chutney amchur chutney
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Jaggery - 1 cup (200 grams)
  • Mango powder - ¼ cup (30 grams)
  • Dates - 7 to 8
  • Red chilly powder - ½ tsp
  • Ginger powder - 1 tsp
  • Garam masala - 1 tsp
  • Black salt - 1 tsp
Instructions
  1. Cut dates in thin slices.
  2. Heat mango powder, 1 cup water and finely crushed jaggery in a pan.
  3. Add black salt, garam masala, ginger powder and red chilly powder into it. Stir everything well.
  4. Add chopped dates to it and cook for another 5-6 minutes.
  5. Turn of the flame and transfer it to another bowl.
  6. Serve this delectable sweet-tangy chutney with any dish and relish eating. When it cools down then store in an airtight container. It keeps good for up to 6 months.

 

Green Tomato Chutney – Raw Tomato Chutney Indian

 

Raw Tomato Chutney – Green Tomato Chutney Recipe

Green tomato chutney is an amazingly super chutney recipe that goes well with anything. We often relish eating our dishes with numerous dips or chutney. Green coriander chutney, Mint chutney, Tamarind chutney, tomato chutney and so on are some of the dips, prepared and served with many dishes. Today we are presenting a great and easy recipe of Green tomato chutney for you all. This tarty and savory chutney is prepared with raw, unripe and green tomatoes.

Tomatoes are loaded with antioxidants and Vitamin C. Tomatoes are a good and healthy choice to be included in our daily meals. Chutney prepared with roasted raw green tomato can be served with any starter, pakoras, dosa, uttapam and so on. So, let’s make this tangy and mildly spiced green tomato chutney with this easy and simple step-by-step method.

Directions

Getting ready:

Rinse the green tomatoes and dry them completely.

green tomato chutneyMaking:

Let’s start with roasting the tomatoes. Place a wire net over the flame and keep the tomatoes over it. Roast the tomatoes until they get black on the surface. Keep tossing the sides of tomatoes to cook them through.

green tomato chutney

Take off the tomatoes from flame and let them cool down. Pour some water over the roasted tomatoes, so that they cools down quickly.

green tomato chutney

Then peel off the skin of tomatoes and chop them roughly.

green tomato chutney

Place roasted peanuts, grated coconut, green chilly, green coriander, ginger, salt and ¼ cup water in a mixture grinder to make a coarse paste.

green tomato chutney

Now add roasted tomatoes to the mixture jar as well and churn again until smooth and fine. Transfer the chutney in a bowl.

green tomato chutney

Heat 2 tsp oil in small pan or wok and add red mustard seeds and urad dal to it.

green tomato chutney

When the seeds crackle, add curry leaves and whole red chilly to it. Then turn off the flame and add red chilly powder.

green tomato chutney

Pour this tempering over the chutney and mix well. Green tomato chutney is ready.

green tomato chutneyServing:

Serve this mouth watering and tangy green tomato chutney with idli, dosa, parantha and any other dish you desire eating.

  • For 5 to 6 members
  • Time – 20 minutes

Green Tomato Chutney - Raw Tomato Chutney Indian Green Tomato Chutney - Raw Tomato Chutney Indian
Author: 
Recipe type: Chutney Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green tomatoes - 4 (200 grams)
  • Coconut - ½ cup (grated)
  • Peanuts - ¼ cup (roasted)
  • Green coriander - ½ cup (finely chopped)
  • Oil - 2 tsp
  • Ginger - 1 inch baton
  • Red chilly - 1
  • Green chilly - 1
  • Curry leaves - 7 to 8
  • Urad dal - ½ tsp
  • Mustard seeds - ½ tsp
  • Red chilly powder - 1 pinch
  • Salt - 1 tsp or as per taste
Instructions
  1. Rinse the green tomatoes and dry them completely.
  2. Let’s start with roasting the tomatoes. Place a wire net over the flame and keep the tomatoes over it.
  3. Roast the tomatoes until they get black on the surface. Keep tossing the sides of tomatoes to cook them through.
  4. Take off the tomatoes from flame and let them cool down. Pour some water over the roasted tomatoes, so that they cools down quickly.
  5. Then peel off the skin of tomatoes and chop them roughly.
  6. Place roasted peanuts, grated coconut, green chilly, green coriander, ginger, salt and ¼ cup water in a mixture grinder to make a coarse paste.
  7. Now add roasted tomatoes to the mixture jar as well and churn again until smooth and fine.
  8. Transfer the chutney in a bowl.
  9. Heat 2 tsp oil in small pan or wok and add red mustard seeds and urad dal to it.
  10. When the seeds crackle, add curry leaves and whole red chilly to it.
  11. Then turn off the flame and add red chilly powder.
  12. Pour this tempering over the chutney and mix well. Green tomato chutney is ready.
  13. Serve this mouth watering and tangy green tomato chutney with idli, dosa, parantha and any other dish you desire eating.

 

Amla Meethi Chutney – Gooseberry Sweet Chutney Recipe

Amla Meethi Chatni – Gooseberry sweet Chutney recipe

Amla meethi chutney is a quick and easy recipe of chutney which makes a perfect side accompaniment with your meals. Winters are here and we all should try to include gooseberry (amla), best known for its strong immunity and nutritious value, in our daily diets. Today we are presenting a quick recipe for Sweet amla chutney. This is a quick and easy way to include amla (gooseberries) in our daily meals.

This sweet amla chutney is really nutritious and tasty too. This can be served with parantha or poori. It also tastes scrumptious if directly applied in the bread slices. Try this amazing yet simple chutney with this small recipe.

Directions

Getting ready:

1. For making the chutney take ½ cup water in any vessel and place it on flame to simmer.

amla meethi chutney

2. Add amlas into the water till it gets soft and tender. It can take 10 to 15 minutes.

amla meethi chutney

3. Then turn off the flame and strain the amlas in a bowl through a sieve. Let it cool down for a while.

amla meethi chutney

4. Remove the seeds from amla. Chop them in rough chunks.

amla meethi chutney

5. Place the boiled amlas to a mixture jar to make a fine paste.

amla meethi chutneyMaking:

6. Place this fine amla paste in a pan and turn on the flame.

amla meethi chutney

7. Now add jaggery, salt, black pepper, cardamom powder, red chilly powder and garam masala.

amla meethi chutney

8. Stir and mix well and cook the mixture on low lame. Keep stirring at regular intervals and cook until it gets dense in consistency.

amla meethi chutney

9. Chutney is ready. To check, you can take little amount of chutney in a bowl and make sure it shouldn’t have running consistency. If it sets at one place that means chutney is ready.

amla meethi chutneyServing:

10. Turn off the flame now and transfer amla chutney to a serving bowl. Serve this scrumptious sweet amla chutney with parantha, poori or apply it on bread as a jam. Store this sweet amla chutney in refrigerator for 3 to 4 months or outside the refrigerator for up to a month.

Suggestions

  • Stir the chutney at regular intervals; it should not stick to the bottom of the pan.
  • You can even use jaggery instead of sugar for making this chutney.
  • Time – 30 minutes

Amla Sweet Chutney Recipe Amla Meethi Chutney – Gooseberry Sweet Chutney Recipe
Author: 
Recipe type: Chutney/Sauce
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberry – 250 grams
  • Jaggery – 250 grams
  • Salt – ½ tsp
  • Black salt – 1 tsp
  • Cardamom powder – ½ tsp
  • Red chilly powder- ¼ tsp
  • Garam masala – 1 tsp
Instructions
  1. For making the chutney take ½ cup water in any vessel and place it on flame to simmer.
  2. Add amlas into the water till it gets soft and tender. It can take 10 to 15 minutes.
  3. Then turn off the flame and strain the amlas in a bowl through a sieve. Let it cool down for a while.
  4. Remove the seeds from amla. Chop them in rough chunks.
  5. Place the boiled amlas to a mixture jar to make a fine paste.
  6. Place this fine amla paste in a pan and turn on the flame.
  7. Now add jaggery, salt, black pepper, cardamom powder, red chilly powder and garam masala.
  8. Stir and mix well and cook the mixture on low lame. Keep stirring at regular intervals and cook until it gets dense in consistency.
  9. Chutney is ready. To check, you can take little amount of chutney in a bowl and make sure it shouldn’t have running consistency. If it sets at one place that means chutney is ready.
  10. Turn off the flame now and transfer amla chutney to a serving bowl. Serve this scrumptious sweet amla chutney with parantha, poori or apply it on bread as a jam. Store this sweet amla chutney in refrigerator for 3 to 4 months or outside the refrigerator for up to a month.