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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the amla thoroughly, remove the seeds, and cut the segments into small pieces.
Add the amla pieces, green chillies, sugar, salt, and ice cubes into a blender. Pulse until you have a coarse paste.
Add the fresh coriander and mint leaves.
Add a splash of chilled water only if necessary. Blend until the chutney reaches a smooth consistency.
Taste and adjust the salt if needed.
Transfer to a clean glass jar and keep refrigerated.
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Stay Green: Always use ice cubes or chilled water while blending. This prevents the blender blades from heating, and helps retain that beautiful, bright green colour.
Naturally Sour: Since amla is already quite tart, I haven't added lemon juice here. If you love an extra-tangy zing, feel free to add a squeeze at the very end!
Storage: This stays fresh in the refrigerator for 4–5 days. For the best flavour and colour, try to consume it within the first 48 hours.
Can I use frozen amla for this recipe?
Yes, you can use frozen amla. Make sure to thaw it completely before blending.
How can I make the chutney less spicy?
You can reduce the number of green chillies or remove the seeds before blending to make the chutney less spicy.
Can I store this chutney for longer than 5 days?
While it can last up to 5 days in the refrigerator, the flavor and color are best within the first 48 hours.
What can I pair this chutney with?
This chutney pairs well with snacks, parathas, rice dishes, or as a side condiment for main courses.
Can I skip the mint leaves?
Yes, you can skip the mint leaves, but they add a refreshing flavor to the chutney.
