Khatti Meethi Amla Ki Chutney | Sweet and Tangy Gooseberry Chutney Recipe | Amla Ki Launji Recipe
Today I am sharing a very healthy AMLA KI KHATTI MEETHI CHUTNEY recipe, which also popular by the name AMLA KI LAUNJI.
About the Recipe
A delicious lip-smacking sweet and tangy chutney to, have with your meals. It stays fresh and can be stored for 2-3 months in refrigerator. At room temperature it stays fresh for about a month.
Amla is Indian Gooseberry and is abundantly available during the winter season in India. It is widely used in making pickles, chutneys, sweet preserves (AMLA MURABBA), amla candy and consumed as juice. Since Amla is a bit (sour on the bitter side) in taste, it is mainly paired with other fruits, veggies or spices to adjust the taste.
Benefits of Amla / Indian Gooseberry
Amla is one of the SUPERFOODS, loaded with Vit. C (one of the richest sources) and rich in other antioxidants, it has been used extensively in preparation of ayurvedic medicines. It helps regulates the blood sugar levels, improves eyesight and keeps hair healthy and shiny.
In winters the immunity of body goes down and there is an increased risk of cold and cough related infections. Fresh Amla is budget friendly to common man and is available in abundance during the season. Due to the antioxidants and Vit. C is one of the cheapest source or a natural medicine that helps to beat the cold and makes the body strong.
Can I get Amla in US and other countries
When I lived in US I used to buy frozen Amla packs available at Indian Grocery stores in the frozen foods section.
Other Ways to use Amla in daily food
My another favorite way to use Amla is in soups. I add one whole Amla to veggies while cooking it. Then mash the pulp in it and discard the seed. checkout this short and quick video for Tomato Beetroot Carrot Soup with Amla
Another detox soup with Amla.. Lemon Coriander Soup with Amla
I also add it to dals like Dal Tadka(with Toor Dal) , Dhuli Masoor Dal , learned this way of adding Amla in daily food from my grandmother and mother. For this add whole amla to dal while pressure cooking it, then take out the boiled amla, mash the pulp add ( as required) and discard the seed. Add some jaggery or raw sugar to balance the sour taste.
Other Chutney recipes from the blog-
Ingredients for Khatti Meethi Amla Chutney
Detailed Recipe with ingredients/method in Recipe Card
Amla has a bitter sour taste, that's why many people avoid consuming it directly. But this Amla Chutney is a delicious way to consume Amla with spices that are good with digestion . Even kids can also have it and trust me they too will like it due to it slight sweet and tangy taste.
Amla- Take fresh green Amla, avoid the fruit with spots or that doesn't look fresh.
Sweetener-- Use any raw sugar like jaggery to sweeten it. Add it as per your preference. I use jaggery powder in baking cakes and cookies so it is always available in my pantry. You can use jaggery cubes also, break into small pieces or grate it to add in chutney. Avoid using castor sugar/synthetic sugar as it not a healthy option.
Spices-- Cumin Seeds, Fennel Seeds, Methi Seeds, Onion Seeds(Kalonji), Red Chilli Powder(as required).
Oil- Very little oil is used in this chutney. I use Mustard Oil to make it. You can use any other oil of your choice.
How to make Amla Launji/Khatti Meethi Amla Chutney
Check Youtube shorts in recipe card for stepwise method
Amla Ki Khatti Meethi Chutney Recipe
- Pressure cooker
- Heavy bottomed Pan
- 200 gm Amla/Indian Gooseberry 8-10 whole pieces
- ¼ cup Jaggery Powder or Grated Jaggery or use any raw sugar
- 1 tsp Mustard Oil
- 1 tsp Cumin Seeds
- 1 tsp Methi/Fenugreek Seeds
- 1 tsp Fennel Seeds
- 1 tsp Kalonji/Onion Seeds
- Red Chilli Powder as Required
- Black Salt/Pink Himalayan Salt as per taste
- Wash and Clean Amla nicely.
- In pressure cooker(Indian Style) add amla pieces, add a cup of water , close the lid and keep it to boil.
- Cook Amla for 2 whistles.
- Switch of the gas and do quick pressure release.
- Take out boiled amla pieces and keep it cool in another container,
- Once the pieces cool completely, cut into pieces and discard the seeds.
- In a pan, heat oil on medium flame.
- Add cumin seeds, once it crackles, add methi, fennel/saunf and kalonji. Saute on low flame till it gives the aroma of roasted spices.
- Add amla pieces, add red chilli powder (as required) and salt. Mix well.
- Add a cup of water, jaggery and mix well.
- Cover and cook on medium flame till the water evaporates. Keep in stirring once in while and keep a check else it may burn.
- Once done, taste a bit to check the salt, chilli and jaggery level.
- Cool completely and store in an airtight container. Refrigerate when not in use.
Do try this Amla Chutney with your meals. A good way to add Amla in your daily diet.
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