Amla ki Launji Chunda
Indian Cuisine
Ingredients
- 1 teaspoon salt
- 1 and a half teaspoons Whole spices (cinnamon, cardamom, cloves)
- 1 and a half teaspoons cumin powder
- 1 kg Kashmiri red chili powder
- 2 teaspoons ghee/oil
- 1 to 1.5 teaspoons Kashmiri red chili powder
- 1 and a half teaspoons Garam masala
- 2 teaspoons Roasted Melon Seeds (Optional)
- 4 tablespoons Misri (Jaggery/Sugar)
- 1 and a half teaspoons coriander powder
Instructions
- 1
First, wash the Amla thoroughly in water to remove any dust that may be applied on it.
- 2
Steam the Amla for 15-17 minutes on medium to high flame until its color changes and cracks appear on the surface.
- 3
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.
- 4
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.
- 5
Heat 1-2 teaspoons of ghee in a heavy steel pan over low flame.
- 6
Add the mashed Amla to the pan and mix well with the ghee.
- 7
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.
- 8
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.
- 9
Mix well until all the spices are incorporated into the chutney.
- 10
Add 1 teaspoon of black salt to balance the sweetness and mix well.
- 11
Cook the chutney on low flame for an additional 4-5 minutes or until it thickens slightly.
- 12
Add 1.5 teaspoons of garam masala and 1.5 teaspoons of cardamom powder to the pan and mix well.
- 13
Finally, add 2 teaspoons of roasted melon seeds (optional) on top and mix well.
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