A nutrient-dense, zesty condiment perfect for snacks, parathas, or main course sides. This vibrant and healthy Amla Chutney recipe is a powerhouse of nutrition and one of my favourite ways to include more Vitamin C in my daily meals. It is a quick, no-cook recipe that balances the natural astringency of Indian gooseberries with fresh herbs and very few spices.
I love how this simple condiment can instantly elevate a basic meal. By skipping...
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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.
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.
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