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Side · Indian

Fresh Amla Pudina Chutney

Amla's tartness makes it an excellent chutney base, needing only herbs and gentle seasoning. Make a small batch so the fresh green colour and flavour stay at their best.

Prep
15 min
Cook
0 min
Total
15 min
Yield
Makes about 1 cup
No-cookSeasonalCondiment

Make it

Method

  1. Wash herbs thoroughly and dry them. Remove amla seeds and chop the flesh.

  2. Blend amla, herbs, chilli, ginger, cumin and salt with 2 tablespoons water.

  3. Scrape the jar and add only enough extra water to reach a spoonable chutney.

  4. Taste, adjust seasoning and refrigerate promptly.

Kitchen notes

  • Use a clean dry spoon and finish within two days.
  • Reduce chilli rather than adding sugar if you want a gentler flavour.

From the Growmine catalog

Featured produce

AmlaView current product →MintView current product →CorianderView current product →

Product links appear only for items currently ready in the public market. Availability, pack size and price may change with the season.

Before you cook

Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.