Tangy Tangy Twist: Raw Amla Chutney Deli

| Team Atomberg
Tangy Tangy Twist: Raw Amla Chutney Deli

Equipment

  • Atomberg Mixer Grinder
  • Atomberg 500-ml Chutney Jar
  • Knife
  • Measuring Cups and Spoons
  • Spatula or Spoon

Method of Preparation

  • Start by prepping the amla.
  • Cut along the sections on the amla till all sections are separate and the seed has been removed.
  • Add the cut segments of the amla to the chutney jar of your Atomberg Mixer Grinder.
  • Following the amla, add all the other ingredients other than the water.
  • Close the lid of the jar securely till the blue light turns on.
  • Then start grinding the ingredients in Coarse Mode.
  • Grind for 10-20 seconds and then pause, opening the lid to check the consistency.
  • At this point, if the mixture seems too dry, add a little bit of water - approximately 1 tbsp at a time.
  • Scrape the sides of the jar to ensure all big pieces of amla and ginger get ground well and uniformly.
  • Close the lid again, wait for the blue light.
  • Then grind again for about 10-20 seconds.
  • Open the lid again, check the chutney's consistency, and scrape the sides if more grinding is needed.
  • Repeat until you are satisfied with the consistency; at this point, you will remove the jar and pour the chutney into a bowl.

Tangy Raw Amla Chutney, Ready to Consume!

Your nutritious and absolutely delectable raw amla chutney is all ready to be consumed. This is rich in flavour, and the Coarse Mode helps ensure that the nutritional profile of the fruits is retained as much as possible. This means that you no longer have to choose between nutrition or taste when having your meals. The coarse and granulated texture of the amlas is also going to give you a delightful mouthfeel with every bite, adding another level to this incredible side dish and making it a necessity for your meal spreads.

Tips/Tricks

  • The chutney is ideal to be made dry without being too smooth. The coarse texture retains the tangy taste of the amla while also giving you a delightful mouthfeel. However, you can add more water and turn it into a slightly smoother paste-like chutney if you wish. For that, you can add more water as well as more salt and hing to balance out the flavours.
  • This recipe aims to retain the nutritional benefits of raw amla to the max. However, if you are not fond of the taste of raw amla, you can cook it after blending it or roast the amla segments before adding them to the chutney jar to turn it into a cooked chutney. Undoubtedly, that will be equally as delicious, just with slightly fewer nutritional benefits.