Amla Chunda

Amla chunda is a popular condiment in Gujarat, where it is also known as chhundo. It goes well with parathas, rotis, rice, or even as a snack by itself.

Course Side Dish

Cuisine Indian

Keyword Amla Chunda

Prep Time 10

Cook Time 30

Total Time 40

Calories 2221kcal

Author Puja

Equipment

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