Wash amla and chop into slices, discard the stone
Heat oil in a pan and add cumin and mustard seeds.
When they start crackling add the asafoetida, dried red chilies and the fresh green chilies.
Saute the chilies till they get few burn spots over them.
Now add the chopped amla and cover and cook for few minutes till it become soft.
Now switch off the heat and let it cool down completely.
Wash the coriander and mint leaves,
In the mixer jar add all the cooked ingredients, coriander, mint and all the spices.
Add just enough water to make it into a smooth paste.
Store the prepared chutney in a jar and keep refrigerated .
This chutney will easily remain fresh for 10 days in the refrigerator.