A very healthy and nutritious Indian Gooseberry and jaggary chutney
Amla is an amazing wonder fruit which is packed with so many nutrients and gives numerous health benefits. Good quality amla comes during winter and it is also very good for cold and cough ailments . It is sour ,astringent and pungent in taste and green in colour ,choose amla which is fresh and shiny and without any bruise and brown spots on the skin.
Amla is rich in vitamin C ,vitamin B complex, Iron, zinc, minerals .It is a great anti oxidant and thus improves immunity,protect our heart by reducing cholesterol, controls Diabetes. Amla is also very rich in Vitamin A so keep the skin healthy and young and also Improves the health and texture of hairs. Good to cure Gastric problems, good for liver health and for all cold related problems .
When the fruit have so many health benefits so we should have to include this in our diet at least through out the season if not the whole year.There are so many recipes to make with amla like Amla ki launji , Amla dhaniya ki chutney, Amla Mirch ki Achari Sabzi which you can make and enjoy during the season .If you want to use amla though out the year then you can make Chatpata Amla ka Achar , Amla Candy and this amla gur ki meethi chutney.
So now when I brought a big bag of amla last week then I wanted to try some thing more healthier and with a good shelf life so I tried to make a a healthy home made Chyawanprash style chutney .I have added all the possible healthy ingredients in it and made it in a way that it can be easily consumed by every one in my family. I made it slightly chunky but you can also grind the amla in a smooth paste if you wish. Serve this amla gur ki meethi chutney as a side dish/ chutney with your meal or daily take a spoon with milk like chyawanprash.
Amla Gur ki Chutney
- 500 gms Indian Gooseberry /amla
- 500 gms Jaggary / Gud
- 15 Dates / Khajoor
- 15 Almonds / Badam
- 2 tbsp Raisins / Kishmish
- 1 tsp sesame seeds /til optional
- 1.5 tsp Red chili powder
- 1.5 tsp Salt / Namak
- 2 TSP Ginger Powder / Saunth
- Pinch of Saffron / Kesar
- 8 Green Cardamom / Hari Elaichi
- 8 Cloves / Lavang
- pinch of Nutmeg/Jaiphal powder
- 12 Peppercorns / Sabut Kali Mirch
- 5 tbsp Clarified Butter / Desi Ghee
- 1 tsp Cumin Seeds / Sabut Jeera
- 2 Bay Leaves / Tej Patta
- 1 inch Cinnamon /daalchini
- Steam cook amla till it become soft(or pressure cook in 1/2 cup water for 2 whistles.)
- Remove the seeds from the cooked amla and crush it coarsely.
- Grind pepper corn,cloves and cardamom (spice powder) to make a fine powder.
- Remove the seeds from the dates and chop them into small pieces . Crush almonds and make a coarse powder
- Take a heavy bottom pan or use the pressure cooker(I used the pressure cooker )
- In the pan add ghee and when it become warm add cumin,cinnamon and bay leaves.
- When cumin start to crackle add the crushed amla in it and saute for a minute.
- Now add crushed jaggary/gur ,chopped dates, Almond ,raisins and salt .
- Now cook on slow heat and keep stirring till gur melts completely and start bubbling
- Now add all the remaining spices, saffron and the coarsely ground spice powder and simmer till it thicken like a honey.(remember it will thicken further as it cool down)
- Keep stirring in between else it may stick and burn at the bottom.
- When done let it cool down completely and store in a glass jar
- I have added only Jaggary in it but you can also add a combination of jaggary and honey both or if jaggary is not available at your place or you dont like the taste of it then you can use sugar .
- you can adjust the thickness of chutney as per your preference.