The richness and goodness of amla combined with the aromatic flavour of fenugreek . The bitter-sour taste of amla is well moderated by the tartness of lemons. This chutney tastes  best with hot rice and ghee.


  • Amla/ gooseberries (big sized)- 8 to 9 (deseeded and chopped)
  • oil- 1 tablespoon
  • green chillies- 2-4 according to taste preference
  • dry fenugreek (methi) seeds, roasted and powdered- 1/2 teaspoon
  • salt – to taste
  • Jaggery- 1/2 inch piece
  • groundnuts ( dry roasted)- 1 tablespoon
  • lemon juice-  of 1/2 lemon
  • fresh corriander- 7-8 stalks

For tempering:

  • oil- 1 tablespoon
  • mustard seeds- 1 teaspoon
  • turmeric- ¼ teaspoon
  • curry leaves- 10-15 leaves


  • Heat oil in a pan, add chopped gooseberries, and fry well till they are tender. If it’s getting brown and burnt keep adding little water in between.
  • Add green chillies, sliced into halves and continue frying.
  • add salt, turmeric, roasted fenugreek powder.
  • Let the mixture cool down, transfer the contents into a mixer jar.
  • Add grated jaggery, groundnuts and chopped coriander , grind to a coarse paste.
  • mix in lemon juice n give a final whip.
  • For tempering heat oil in a pan, add mustard seeds, turmeric powder , curry leaves
  • Pour the hot tempered oil onto the chutney just before serving.



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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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2 Responses

  1. rashmi says:

    Awesome chutney neelima…made today n everyone liked daughter aditi took in a bowl n licked as is…I wnt easy

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