Amla ki sweet chutney| Amla ki Khatti Meethi Launji
Winter special healthy Amla ki Khatti Meethi Chutney/ Sweet and sour Indian Gooseberry Relish
Servings: 1 jar
Ingredients
- 250 gms Amla /Indian Gooseberry
- 4 Green Chillies / Hari Mirch OPTIONAL
- 350 gms Jaggery OR sugar
- 1 cup Water / Paani
- 2 tbsp Ghee OR Cooking Oil
- 1 tsp Fennel Seeds / Saunf
- 1/4 tsp Asafoetida / Hing powder
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 1/2 Tsp Turmeric Powder / Haldi Powder
- To taste Salt / Namak
- to taste Black Salt / Kala Namak
- 1/3 cup Raisins / Kishmish
- 1/3 tsp Cardamom Powder / Elaichi Powder
- 2 tbsp Cashew Nuts / Kaju optional
- few threads Saffron / Kesar optional
Instructions
- Wash amla and pressure cook with a cup of water for 3 whistles or cook in a pan till they are soft.
- When amla become soft then remove the seeds and separate the segments.
- Mash the boiled amla using either a mixer, potato masher or vegetable chopper
- Heat ghee or oil in a heavy bottom pan.
- Add fennel seeds and let it crackle, if you don't like the flavour of fennel then can use cumin seeds instead.
- when fennel seeds become golden then add the asafoetida and the chopped green chilies and stir to mix.
- Now add the mashed amla in the tempering/tadka and 3/4 cup water (use the water in which you boiled the amlas)
- Now add turmeric, chili powder, both the salts and mix.
- Add the grated jaggery and saffron and mix well
- Now cook the mixture on low heat, Keep stirring in between.
- We have to cook it till the jaggery melts and thicken like melted honey.
- It will thicken further when it cool down so don't over cook the mixture at this stage.
- Now add raisins and chopped cashews and mix, switch off the heat and then add cardamom powder and let it cool down completely.
- Store the chutney in a glass jar and keep refrigerated. It easily stays well for 2 -3 months
- Enjoy this launji with daal-chawal , roti, parthas of your choice.