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Amla Ki Khatti Meethi Chutney

Amla Ki Khatti Meethi Chutney Recipe

Learn how to make Khatti Meethi Amla Chutney | Amla Ki Launji Recipe | Winter Special Sweet and Tangy Amla Chutney Recipe
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Course Condiments
Cuisine Indian
Servings 1 Cup


  • Pressure cooker
  • Heavy bottomed Pan


  • 200 gm Amla/Indian Gooseberry 8-10 whole pieces
  • ΒΌ 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.
Keyword Amla Chutney Recipe, Amla ki Launji