Amla chunda recipe with jaggery stays good for over a year.
this amla chutney is healthy and yummy at the same time. I gifted this to my sister and she loved it.
packed with nutrients, vitamin c rich gooseberry chunda is easy to make too.
Let's get started with the recipe to make meethi amla chutney.
to begin with, let's first dry roast methi dana, nigella seeds (kalonji), and saunf (fennel). remove from flame and do not roast a lot. turn into coarse powder.
Now we will make jaggery syrup with 1/2 cup of jaggery, throw in 1/4 cup of curry leaves (that's optional) but adds a high level of nutrient properties to this chutney. Add 2 tbsp of water and stir until it reaches the right consistency. To check, put a drop of the syrup in cold water. wait for a few seconds, meanwhile, add 1/4 cup of raisins or kishmish to the jaggery syurp. if the drop forms a ball , the syrup is done. now add 1/2 cup of grated amla. remember, this chutney is not overly sweet. if you want it sweeter than tangy, you may add up to 1 cup of jaggery. keep medium flame. add coarsely ground achaar masala, black salt, ginger powder, hing, and mix. add common salt and mix. do not cook too much. stop.
remove in a glass container. let's heat 2 tbsp of mustard oil or sesame oil or gingely oil. once it reaches smoking point, turn off the flame. meanwhile, add toasted pumpkin and melon seeds to the chutney. once the mustard oil cools, stir it into the sweet amla chutney. mix and enjoy. keep in sunlight for 3-5 days If possible. else, make sure to press the chutney down everyday so that the oil floats on top. enjoy khatti meethi amla chutney with meals.