Amla Cranberry chutney- a delicious tangy chutney made with dried cranberries and gooseberries.

During winter we get very good quality of amla in abundance and at a very reasonable price. It is widely used to make different types of pickles, chutney,candy, juice murabba and rice etc. Amla ki Launji and chutney is made most commonly as they both are easy to prepare and the taste is loved by most of the people.

Gooseberry is a considered as a superfood as it have a number of health benefits. Is rich in Vitamin C, Iron and rich in antioxidants. It helps to regulate blood sugar, good for hair , skin and eyesight. It is best to have in winters to increase your immunity to fight with cold.

Amla is slight sour and acidic in taste so it pairs well with jaggery or sugar or add spices to balance its taste. Gujarati’s t makes very good athela amla by just adding it in salted brine . In Uttar Pradesh we mostly make pickle and lunji from amla. I have already posted few amla recipes of making-launji, amla prash, chutney, pickle , candy recipes.

This Amla cranberry chutney I made for my grandson and gave him with his toast like a jam, he loved it very much so sharing it here with you all so you can also try and enjoy this recipe. This Amla chutney stays fresh for 2-3 months in the refrigerator. You can add jaggery or sugar as per your taste preference.

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5 from 1 vote

Amla Cranberry Chutney

A delicious tangy chutney made with dried cranberries and gooseberries.

Prep Time10

Cook Time9

Course: accompaniment, Chutney /Dips, Pickles/Achar, Side Dish

Cuisine: North Indian Cuisine

Keyword: amla chutney, amla cranberry chutney, amla jam, amla launji, cranberry chutney, healthy chutney

Servings: jar

Calories: 1440kcal

Author: Anjana Chaturvedi

Ingredients

8 big Indian Gooseberry /amla 300 gm
3/4 cup Dried cranberries
250 gm Jaggery OR sugar
1 tbsp Chili flakes /Kuti hui laal mirch
pinch of Turmeric Powder / Haldi Powder
2 Green chilies/Hari Mirch chopped
1/4 tsp Black Salt / Kala Namak
to taste Salt / Namak
1 tsp White sesame seeds /til optional

tempering

1.5 tbsp Ghee or cooking oil
1 tsp Cumin Seeds / Sabut Jeera

Instructions

Wash and steam cook the amla till it become soft.
Wash and soak the dried cranberries in warm water for 10 minutes
Remove the seeds from amla and separate the segments, drain cranberries from water and wash again.
now coarsely grind the cranberries and amla in the vegetable chopper
you can also roughly chop them using a knife if you want to make it chunky.
Heat oil or ghee in a heavy bottom pan and when ghee become hot add cumin seed in it.
When cumin start to crackle add the chopped green chilies and sesame seeds and after few second add the crushed amla and berries.
Stir for a minute and then add jaggery/ sugar , 1/3 cup water (in which you boiled amla) and all the spices.mix well.
let it cook on low heat till it thickens.
Store in a sterilized glass jar when cool down completely.
Enjoy with any bread of your choice or with daal chawal, khichdi , goes well with everything.

Nutrition