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.
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.
- 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.
1. Take cleaned amla in a steamer.
2. Steam cook for 15 to 20 minutes.
3. Once done, let it cool down
4. Remove the seed.
5. Place it in a food processor.
6. Run it in short intervals to a coarse texture.
7. Take the grated amla in a pan, with powdered jaggery.
8. Mix until the jaggery melts.
9. After that, add all the spices, black salt followed by finely chopped ginger.
10. Keep cooking until it becomes glossy and the water is absorbed, yet some liquid content is there.
11. Switch off the flame and add lemon juice, mix well.
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.
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.
Recipe card
Amla chunda recipe
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 Bhuna 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.
- Cool down and store in an airtight container.
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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