Wholesome Consuming Ideas: This Instantaneous Amla Gur Chutney Provides Taste and Vitamin to Your Eating regimen – NDTV Meals


  • Amla has always been part of traditional medical practice
  • We bring you a sweet and sour Amla Gur Chutney recipe
  • You can enjoy this amla gur chutney as an accompaniment to roti sabzi, rice

Amla (or Indian gooseberry) is known worldwide for its numerous health benefits. Full of antioxidants, vitamin C, iron, and more, this pungent fruit does wonders for overall health. In addition, it has always been part of traditional medical practice. According to health experts, amla – both in fruit and powder form – helps fight inflammation, aids digestion, helps with weight loss, re-energizes the body, etc. Therefore, it is often recommended to include an amla in our daily diet, to strengthen overall immunity.

With these benefits in mind, we're bringing a Sweet and Sour Amla Gur Chutney Recipe that can help you find a balance between health and taste in your daily meal. Aside from the benefits of amla, this chutney contains the goodness of jaggery and spices like cumin, fennel seeds, fenugreek seeds, etc. The best part about this recipe is the fact that you don't need to preserve it before you eat it (unlike Nimbu Ka Aachar). Instead, it's an instant recipe that you can whip up whenever you want in a snap.

You can enjoy this Amla Gur Chutney as an accompaniment to Roti Sabzi, Paratha or Dal Chawal. Let's take a look at the recipe!

Also read: Weight Loss: Amla Juice can help you lose extra weight naturally. Here's why


How to Make Amla-Gur Chutney Instantly | Instant Amla Gur Chutney Recipe


1 cup of amla

1 cup of jaggery

1 teaspoon of oil

Half a teaspoon of Panch Phoron (recipe click here)

1 whole red chilli

Black salt to taste

1.5 teaspoons of toasted jeera powder


Boil the amla in water until it becomes soft and tender.

Core the cooked amlas after it has cooled down and mash it roughly.

Heat the oil in a pan and add the red chillies and Panch Phoron. Sauté until the spices crackle.

Add the amla with a little black salt and cook for a minute.

w break the jaggery into small pieces and place them in the amla. Cook everything together on a low flame until the jaggery melts.

w add toasted jeera and black salt if needed and stir continuously until you get the consistency you want.

Add red chili powder and black pepper powder if you want it to be spicier.

The instant amla gur chutney can be served.

Pro tip: You can also keep this chutney in the refrigerator for a day or two. Cool it down and pour it into an airtight jar.

Have fun pickling!

About Somdatta SahaExplorer – that's what Somdatta likes to call himself. Be it in terms of food, people or places, all she craves is knowing the unknown. A simple Aglio Olio Pasta or Daal-Chawal and a good movie can make your day.

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