Amla Cranberry Chutney

5 from 1 vote

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

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.