Amla chunda is a condiment with spices, jaggery and grated Indian gooseberry. This goes properly as part of lunch menu with rice or roti.
Chhundo is widespread and broadly consumed in Gujarat. Although mango is the generally made ingredient, you may make it with a number of greens/ fruits.
You’ll be able to retailer this and have it for a month in room temperature since we use jaggery as protect.
This was impressed by my different recipe on this web site however due to my MIL and co sis for sharing the recipe from journal., Pairs properly with this aloo paratha recipe. You’ll be able to simply have a spoon as such too, it is that good or simply toast a papad to take pleasure in with it.
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Elements
Listed below are the elements you could make amla chunda.
- Amla – Indian Gooseberry – Nellikkai- Use contemporary ones.
- Jaggery – I want to make use of natural jaggery powder, when you get I like to recommend the identical to keep away from some chemical substances used for processing in addition to it dissolves simply.
- Spices & others- Pink chilli powder (Kashmiri works finest), Black pepper powder, Turmeric, Asafoetida, Roasted cumin seeds powder, Black salt.
- Lemon juice – for balancing the style.
See recipe card for portions.
Directions
Listed below are the steps to do Amla chunda.
1. Take cleaned amla in a steamer.
2. Steam prepare dinner for 15 to twenty minutes.
3. As soon as carried out, let it settle down
4. Take away the seed.
5. Place it in a meals processor.
6. Run it briefly intervals to a rough texture.
7. Take the grated amla in a pan, with powdered jaggery.
8. Combine till the jaggery melts.
9. After that, add all of the spices, black salt adopted by finely chopped ginger.
10. Preserve cooking till it turns into shiny and the water is absorbed, but some liquid content material is there.
11. Swap off the flame and add lemon juice, combine properly.
12. Combine properly and funky all the way down to retailer.
Get pleasure from with paratha or have it as such. Stays good for 20 days comfortably in room temperature.
My notes
- Jaggery – as a substitute of jaggery, you can even use brown sugar or unrefined sugar or naatu sakkarai and even white sugar.
- Don’t prepare dinner in excessive flame, prepare dinner solely in medium flame.
- As an alternative of grinding in meals processor, you can even grate it.
Recipe card
Amla chunda recipe
Amla chunda is a condiment with spices and jaggery with grated Indian gooseberry. This goes properly as part of lunch menu with rice or roti.
Elements
- 10 Amla Indian gooseberry
- 1 cup Crushed jaggery
- 1 tablespoon Ginger chopped
- 1 teaspoon Pink chilli powder Kashmiri
- ½ teaspoon Black pepper powder
- ½ teaspoon Roasted cumin seeds powder Bhuna jeera
- ½ teaspoon Black salt Kala namak
- ¼ teaspoon Asafoetida
- ¼ teaspoon Turmeric powder
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Directions
-
Take cleaned amla in a steamer.
-
Steam prepare dinner for 15 to twenty minutes.
-
As soon as carried out, let it settle down
-
Take away the seed.
-
Place it in a meals processor.
-
Run it briefly intervals to a rough texture.
-
Take the grated amla in a pan, with powdered jaggery.
-
Combine till the jaggery melts.
-
After that, add all of the spices, black salt adopted by finely chopped ginger.
-
Preserve cooking till it turns into shiny and the water is absorbed, but some liquid content material is there.
-
Swap off the flame and add lemon juice, combine properly.
-
Quiet down and retailer in an hermetic container.
Video
Notes
- Jaggery - as a substitute of jaggery, you can even use brown sugar or unrefined sugar or naatu sakkarai and even white sugar.
- Don't prepare dinner in excessive flame, prepare dinner solely in medium flame.
- As an alternative of grinding in meals processor, you can even grate it.
