Ingredients
-
250 gm Aamla (Indian Gooseberry)grated
-
200 gm Raw Haldi (Fresh Turmeric)grated
-
2 tbs Ghee (Clarified Butter)
-
2 cloves Finely Chopped Garlic
-
1 Small piece Finely chopped Ginger
-
1.5 tbs White Sesame seeds
-
1/2 tsp Hing (Asafoetida)
-
per taste Salt
-
1 tsp Dhania Powder (Coriander Powder)
-
1 tsp Kashmiri Mirchi Powder (Kashmiri Chili Powder)
-
1 tsp Jaggery (Gud)
About
Get ready for a burst of freshness and warmth — it’s time for Amla Haldi Chutney! Combining the sharp, tangy vibrancy of fresh amla with the earthy warmth of turmeric, this chutney is a simple powerhouse of flavour and health. Blended with balanced spices and tempered to bring out amazing aroma and depth, it’s unexpectedly delicious. Whether you spread it on rotis, mix it with rice, or enjoy it as a zesty dip, this chutney lifts every meal with a bright, wholesome kick. Dive in and discover how everyday ingredients transform into something wonderfully vibrant!
Steps
|
1
Done
|
With help of fine grater, grate 200 gm raw haldi and 250 gm Aamla. Keep it aside. |
|
2
Done
|
Now in a kadai, take 2 tbs ghee, into that add finely chopped 2 cloves of garlic, 1 small piece of finely chopped ginger, 1.5 tbs white sesame seeds and 1/2 tsp Hing. |
|
3
Done
|
Let this cook on a slow to medium flame, till sesame seeds gets cooked. You may see change of color of sesame seeds. |
|
4
Done
|
Then add grated Haldi and Aamla; and add salt per taste. |
|
5
Done
|
Mix everything well. |
|
6
Done
|
Cook for 5 minutes; when mixture becomes soft, add 1 tsp Dhania Powder and 1 tsp Kashmiri Mirchi Powder (If you want more spicy, go ahead and add more chili). |
|
7
Done
|
Mix everything well, cover with the lead and let it cook for 15-20 minutes on a slow flame. In between keep stirring the chutney. |
|
8
Done
|
After 20 minutes, open the lead and add 1 tbs Jaggery. |
|
9
Done
|
Mix it and without covering the chutney cook for 5 more minutes. |
|
10
Done
|
Turn off the heat and Chutney is ready to eat. Best served with Bajri and Ragi Roti. Goes well with Dal Chawal too. |
|
11
Done
|
This chutney can stay good in fridge for a month and outside a week it will last. |







