If you are looking for a simple and delicious way to enjoy the health benefits of amla / Indian gooseberry, then you will love this amla chunda recipe, which is a sweet and spicy pickle made with grated amla, jaggery, and spices.
Amla chunda is a traditional and authentic condiment from Gujarat, where it is also called chhundo. It is a perfect accompaniment to any Indian meal, such as parathas, rotis, rice, or dal. It is also very easy to make and store, and it can last for a long time.
Amla chunda is also very healthy, as amla is rich in vitamin C, antioxidants, and fiber. It helps boost immunity, digestion, and skin health.
In this blog post, I will show you how to make amla chunda with jaggery at home with step-by-step instructions and photos. You will also learn about the ingredients, tips, and FAQs of this recipe. So, let’s get started!
About Amla Chunda Recipe:
Amla chunda is a simple recipe that requires only a few ingredients and some patience. 🙂 The main ingredient is amla, which is also called Indian gooseberry, nellikkai, or amalaki. Amla is a green, sour, and bitter fruit that has many health benefits.
You can find fresh amla in the market during the winter season, or you can use frozen or dried amla as well.
The other ingredients are jaggery, which is an unrefined sugar made from sugarcane juice, and some spices like cinnamon stick, black pepper powder, cardamom powder, black salt, garam masala powder, Kashmiri red chili powder, and turmeric powder.
You will also need some lemon juice to balance the sweetness and sourness of the pickle.
The process of making amla chunda is very easy. You just need to steam the amla, remove the seeds, and grate them. Then, you need to cook the grated amla with jaggery and spices until it becomes thick and glossy.
The cooking time may vary depending on the quantity and quality of the amla and jaggery. You can also adjust the sweetness and spiciness of the pickle according to your taste and preference.
If you are someone who does not want to eat raw amla, then making amla pickle is the best way to prepare and consume it. What I like best about this recipe is that if you make a batch of the pickle and store it carefully, you can enjoy this version of amla whenever you want.
Storage Suggestion:
Amla chunda can be stored in a clean and dry glass jar for up to a month at room temperature. You can also refrigerate it for a longer shelf life. Make sure to use a clean and dry spoon to take out the pickle from the jar. Avoid any moisture or contamination, as it may spoil the pickle.
Serving Suggestion:
Amla chunda can be served as a side dish with any Indian meal, such as parathas, rotis, rice, khichdi, or dal. You can also enjoy it as a snack with some papad, crackers, or bread. Amla chunda is a great way to add some flavor and nutrition to your diet. Interesting write?
Pro Tips for Amla Chhunda Recipe:
- Amla should be fresh, with no dark spots or rot.
- Do not use iron, aluminum, or brass kadai to make Amla chhunda.
- You can use a hard anodized, steel, or nonstick pan.
- It stays good for a year if stored properly.
- When you melt grated amla and jaggery, keep the flame low to medium.
- When chunda is almost cooked, do not let it become too dry, or else amla chunda will become hard.
Why You Should Make this Recipe:
There are many reasons why one should make this recipe. Here are some of them:
- Tasty and tangy pickle that can enhance any meal or snack.
- This healthy and nutritious recipe can boost your immunity, digestion, and skin health.
- A simple and easy recipe that can be made with minimal ingredients and effort.
- Versatile pickle that can be paired with various dishes and cuisines.
- Traditional and authentic pickles can preserve the goodness of amla for a long time.
Looking for Some More Recipes Like this:
If you liked this amla chunda recipe, you might also want to check out some other recipes like this on my blog.
I have shared some easy and delicious pickle recipes that you can make with different fruits and vegetables, such as Aam ka murabba, quick mango chunda, mango jam, jackfruit jam, and more. These pickles are not only tasty but also healthy and nutritious.
They can enhance any meal or snack with their sweet and tangy flavors. You can also store them for a long time and enjoy them whenever you want.
Basic Ingredients Used to Make this Recipe:
Here are the basic ingredients used to make amla chunda recipe and their importance and substitute:
Amla: Amla is the key ingredient of this recipe. If you cannot find fresh amla, you can use frozen or dried amla as well. But fresh amla gives the best taste.
Jaggery: Jaggery is an unrefined sugar made from sugarcane juice. It is also known as gur, vellam, or bella. Jaggery adds sweetness and flavor to the pickle. It also balances the sourness and bitterness of the amla.
If you do not have jaggery, you can use brown sugar, unrefined sugar, or white sugar as a substitute, but the color and taste will be different. I prefer making amla chhunda without sugar, because it boosts its health benefit.
Spices: Spices are the other ingredients that add flavor and aroma to the pickle. The spices used in this recipe are Kashmiri red chili powder, black pepper powder, garam masala powder, black salt, cardamom powder, and turmeric powder. They also add some heat and color to the pickle. You can adjust the quantity and variety of the spices according to your preference. I have also added some ginger, and cinnamon sticks for more flavor.
Lemon: At last lemon juice is added to the recipe to balance the sweetness and sourness of the pickle.
Amla Chunda
Ingredients
- 500 gm Amla
- 500 Jaggery
- 1.5 inch Ginger finely chopped or,1 tsp ginger powder
- 1.5 tsp Black salt
- 1 tsp Black pepper coarsely grinded
- 8 Cardamom peeled and coarsely grinded
- 2 inch Cinnamon stick
- 1 tsp Turmeric powder
- 1.5 tsp Kashmiri red chilli powder
- 1/2 tsp Garam masala
- 2 Lemon
Instructions
- Add 2-3 cups of water in a vessel or in a steamer.
- Cover till it comes to boil.
- When it comes to boil put a sieve, or steamer plate over the vessel and add amla in it. And then cover it and cook for about 10 minutes on medium flame.
- After 10 minutes reduce the flame to low and put the knife in a gooseberry to check if the amla is steamed properly.
- If the knife is going easily, that means the amla is steamed properly.
- Turn off the flame, remove the sieve or steamer plate of amla , and let it cool down.
- Once it gets cold, grate amla with a fine grater.
- Put the grated amla in a kadai.
- Keep the flame to medium and add 500 gm Jaggery.
- Mix well and cook on low-medium flame. (do not add water to it)
- Keep stirring, it should not stick to the bottom of the pan.
- Mix amla and jaggery properly and cook stirring in between.
- After 5 minutes of cooking, you will see the water is released.
- Now it’s time to add spices like ginger, black salt, black pepper, cardamom powder and cinnamon stick.
- After adding spices mix well.
- Stir them once in a while till the juice of amla dries.
- As the mixture thickens, keep the flame medium.
- Now add turmeric powder.
- After 10 minutes, since it is cooking, you will see that it started thickening.
- Check the water is not dropping separately, it is dropping with amla.
- We want soft chhundha so don’t make it too thick.
- Now add Kashmiri red chilli powder and garam masala powder and give it a nice mix and turn off the flame.
- So the spicy chatpata chhunda is ready.
- To make it more tasty, take out the juice of 2 lemon and add it to chunda. Mix well.
- When it cools completely, it will thicken.
- Once it gets cold, store it in any glass container or ceramic container.
Nutrition
Frequently Asked Questions About the Recipe:
How long does Amla Chunda last?
Amla chunda can last for up to a month at room temperature if stored in a clean and dry glass jar. You can also refrigerate it for a longer shelf life.
How to make amla chunda without jaggery?
You can make amla chunda without jaggery by using any other sweetener, such as brown sugar, unrefined sugar, or white sugar. However, the color and taste will be different.
Can I use frozen amla for this recipe?
Yes, you can use either frozen amla for this recipe. However, if you are using frozen amla, make sure to thaw them completely before steaming and grating them.
What kind of jaggery should I use for this recipe?
You can use any kind of jaggery that is available to you, such as powdered, grated, or solid. However, it is recommended to use organic jaggery powder, as it is free from chemicals and impurities, and it dissolves easily.
How can I store and use this pickle?
You can store this pickle in a clean and dry glass jar for up to a month at room temperature. You can also refrigerate it for a longer shelf life. You can use this pickle as a side dish with any Indian meal, such as parathas, rotis, rice, khichdi, or dal. You can also enjoy it as a snack with some papad, crackers, or bread.
What are the health benefits of this pickle?
Amla pickle is very healthy and nutritious, as it contains amla, which is rich in vitamin C, antioxidants, and fiber. It helps boost immunity, digestion, and skin health. It also contains jaggery, which is a good source of iron, calcium, and minerals. It helps in purifying the blood, preventing anemia, and relieving constipation. It also contains spices, which have some medicinal properties, such as improving digestion, metabolism, and immunity.
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I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
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