Recipe Submitted:
Amla ki Launji Chunda
1 kg Kashmiri Red Chili Powder -1
2 teaspoons Ghee (Clarified Butter) (Buy here)
4 tablespoons Jaggery
1 and a half teaspoons Turmeric Powder
1 to 1.5 teaspoons Kashmiri Red Chili Powder -1
1 and a half teaspoons Black Pepper Powder
1 teaspoon Garlic Cloves -8 (Buy here)
1 and a half teaspoons Garam Masala (Buy here)
1 and a half teaspoons Cardamom Powder
2 teaspoons Roasted Melon Seeds (Optional)
First, wash the Amla thoroughly in water to remove any dust that may be applied on it.
Steam the Amla for 15-17 minutes on medium to high flame until its color changes and cracks appear on the surface.
Let the Amla cool down for a while. Once cooled, separate the stem from the Amla and break it into small pieces to remove any lumps inside.
Mash the Amla with the help of a potato masher or a bowl or the back of a glass until it becomes soft and well-cooked.
Heat 1-2 teaspoons of ghee in a heavy steel pan over low flame.
Add the mashed Amla to the pan and mix well with the ghee.
Add 4 tablespoons of jaggery that has been cut into small pieces to the pan. Stir constantly until the jaggery melts completely, which should take about 3-4 minutes.
Add 1.5 teaspoons of turmeric powder, 1-1.5 teaspoons of Kashmiri red chili powder, 1.5 teaspoons of black pepper powder, 1 teaspoon of salt, and 1 teaspoon of ginger powder (or fresh ginger) to the pan.
Mix well until all the spices are incorporated into the chutney.
Add 1 teaspoon of black salt to balance the sweetness and mix well.
Cook the chutney on low flame for an additional 4-5 minutes or until it thickens slightly.
Add 1.5 teaspoons of garam masala and 1.5 teaspoons of cardamom powder to the pan and mix well.
Finally, add 2 teaspoons of roasted melon seeds (optional) on top and mix well.
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This recipe is now available in Hindi (हिंदी)
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Recipe Instructions with Images
First, wash the Amla thoroughly in water to remove any dust that may be applied on it.
Steam the Amla for 15-17 minutes on medium to high flame until its color changes and cracks appear on the surface.
Let the Amla cool down for a while. Once cooled, separate the stem from the Amla and break it into small pieces to remove any lumps inside.
Mash the Amla with the help of a potato masher or a bowl or the back of a glass until it becomes soft and well-cooked.
Heat 1-2 teaspoons of ghee in a heavy steel pan over low flame.
Add the mashed Amla to the pan and mix well with the ghee.
Add 4 tablespoons of jaggery that has been cut into small pieces to the pan. Stir constantly until the jaggery melts completely, which should take about 3-4 minutes.
Add 1.5 teaspoons of turmeric powder, 1-1.5 teaspoons of Kashmiri red chili powder, 1.5 teaspoons of black pepper powder, 1 teaspoon of salt, and 1 teaspoon of ginger powder (or fresh ginger) to the pan.
Mix well until all the spices are incorporated into the chutney.
Add 1 teaspoon of black salt to balance the sweetness and mix well.
Cook the chutney on low flame for an additional 4-5 minutes or until it thickens slightly.
Add 1.5 teaspoons of garam masala and 1.5 teaspoons of cardamom powder to the pan and mix well.
Finally, add 2 teaspoons of roasted melon seeds (optional) on top and mix well.
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