Tuesday, October 11, 2022

Amla chunda recipe

Amla chunda is a condiment with spices, jaggery and grated Indian gooseberry. This goes well as a part of lunch menu with rice or roti.

Chhundo is popular and widely consumed in Gujarat. Though mango is the commonly made ingredient, you can make it with several vegetables/ fruits.

amla chunda Indian gooseberry

You can store this and have it for a month in room temperature since we use jaggery as preserve.

This was inspired by my other recipe on this site but thanks to my MIL and co sis for sharing the recipe from magazine., Pairs well with this aloo paratha recipe. You can just have a spoon as such too, it's that good or just toast a papad to enjoy with it.

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Ingredients

Here are the ingredients you need to make amla chunda.

ingredients
  • Amla - Indian Gooseberry - Nellikkai- Use fresh ones.
  • Jaggery - I prefer to use organic jaggery powder, if you get I recommend the same to avoid some chemicals used for processing as well as it dissolves easily.
  • Spices & others- Red chilli powder (Kashmiri works best), Black pepper powder, Turmeric, Asafoetida, Roasted cumin seeds powder, Black salt.
  • Lemon juice - for balancing the taste.

See recipe card for quantities.

Instructions

Here are the steps to do Amla chunda.

before steaming

1. Take cleaned amla in a steamer.

steam

2. Steam cook for 15 to 20 minutes.

after

3. Once done, let it cool down

deseed

4. Remove the seed.

food processor

5. Place it in a food processor.

coarse texture

6. Run it in short intervals to a coarse texture.

jaggery amla

7. Take the grated amla in a pan, with powdered jaggery.

melt

8. Mix until the jaggery melts.

add

9. After that, add all the spices, black salt followed by finely chopped ginger.

glossy

10. Keep cooking until it becomes glossy and the water is absorbed, yet some liquid content is there.

lemon juice

11. Switch off the flame and add lemon juice, mix well.

amla chunda ready

12. Mix well and cool down to store.

Enjoy with paratha or have it as such. Stays good for 20 days comfortably in room temperature.

Amla chunda

My notes

  • Jaggery - instead of jaggery, you can also use brown sugar or unrefined sugar or naatu sakkarai or even white sugar.
  • Do not cook in high flame, cook only in medium flame.
  • Instead of grinding in food processor, you can also grate it.
Amla chunda

Recipe card

amla chunda
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Amla chunda recipe

Amla chunda is a condiment with spices and jaggery with grated Indian gooseberry. This goes well as a part of lunch menu with rice or roti.
Course Condiments
Cuisine Indian
Prep Time 10 minutes
Cook Time 17 minutes
Servings 0.25 cup
Cup measurements

Ingredients

  • 10 Amla Indian gooseberry
  • 1 cup Crushed jaggery
  • 1 tablespoon Ginger chopped
  • 1 teaspoon Red chilli powder Kashmiri
  • ½ teaspoon Black pepper powder
  • ½ teaspoon Roasted cumin seeds powder Bhunda jeera
  • ½ teaspoon Black salt Kala namak
  • ¼ teaspoon Asafoetida
  • ¼ teaspoon Turmeric powder

Instructions

  • Take cleaned amla in a steamer.
  • Steam cook for 15 to 20 minutes.
  • Once done, let it cool down
  • Remove the seed.
  • Place it in a food processor.
  • Run it in short intervals to a coarse texture.
  • Take the grated amla in a pan, with powdered jaggery.
  • Mix until the jaggery melts.
  • After that, add all the spices, black salt followed by finely chopped ginger.
  • Keep cooking until it becomes glossy and the water is absorbed, yet some liquid content is there.
  • Switch off the flame and add lemon juice, mix well.
  • Switch off the flame and add lemon juice, mix well.

Video

Notes

  • Jaggery - instead of jaggery, you can also use brown sugar or unrefined sugar or naatu sakkarai or even white sugar.
  • Do not cook in high flame, cook only in medium flame.
  • Instead of grinding in food processor, you can also grate it.
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