Amla Chunda is a condiment with spices, jaggery, sugar and grated Indian gooseberry. Chunda is popular and widely consumed in Gujarat. Though mango is the commonly made ingredient, you can make it with several vegetables/ fruits, so this is my version of making Chunda with the winter seasonal fruit Gooseberry. A delicious relish that you can preserve and store for months and serve with theplas, rotis, parathas, spicy puris etc.
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Ingredients:
· Amla (Gooseberry) – ½ kg
. Jaggery - 300 gms
· Sugar – 250 gms
. Cloves - 5-6
. Nutmeg powder - 2 pinches
· Salt – ½ tsp
· Kashmiri Red Chili Powder – 1 tsp
· Chaat Masala – ½ tsp
. Lemon juice - of ½ lemon
Method:
· Wash the amla in running water and dry it completely with a kitchen napkin.
. Grated these Amla's using a grater with bigger holes. Discard the seeds.
· Take a kadai, add the grated amla.
· Cover it with a lid with water on the top, this will prevent it from burning from the bottom. Keep the flame on low.
.Check after 5-6 minutes, it will start to sweat.
. Now add jaggery and sugar. Give a good mix. You can add Cloves, nutmeg powder and salt.
. Allow the jaggery and sugar to melt completely.
. The mixture will start to thicken. Now add kashmiri red chilli powder and chaat masala.
Squeeze in lime juice too. Give a good mix.
. Store in an air tight glass jar.
· You can serve this Avla chunda with roti, paratha, thepla or spicy puris.
**** You can avoid adding sugar, the same can be replaced with jaggery, to make it completely healthy.
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