What makes this dish special
Amla Lonji, also known as Indian Gooseberry Chutney, is a sweet and savory condiment that is both delicious and healthy. This recipe uses jaggery instead of sugar, making it a healthier option. The combination of spices like fenugreek, fennel, and nigella seeds creates a unique and aromatic flavor profile. The grated ginger adds a warm and spicy note, while the black salt provides a distinctive savory element. This chutney is quick to make and can be stored in the fridge for up to three weeks, making it a convenient addition to any meal. It's a versatile condiment that can be paired with a variety of dishes, from Indian breads to rice and even as a side with grilled meats.
Recipe
Ingredients:
- Amla (Indian Gooseberry): 200g
- Water: ¾ cup
- Jaggery: ½ cup
- Mustard Oil: 2 Tbsp
- Methi (Fenugreek seeds): ¼ tsp
- Saunf (Fennel seeds): 1 tsp
- Kalonji (Nigella seeds): ¼ tsp
- Heeng (Asafoetida): ⅛ tsp
- Grated Ginger: 1 tsp
- Kali Mirch (Black Pepper Powder): ¼ tsp
- Saunf powder (Fennel powder): 1 tsp
- Haldi (Turmeric Powder): ¼ tsp
- Red Chilli Powder: ½ tsp
- Kala Namak (Black Salt): ½ tsp
- Salt: ½ tsp (to taste)
Instructions:
- Pressure cook washed Amla with water for 3 whistles. Once cool, remove the seeds and cut into wedges.
- In a kadai (steel or non-stick preferably), heat the oil. Add the whole spices and sauté until aromatic.
- Add the ginger and Amla pieces along with dry spices. Cook for a minute.
- Add the jaggery and cook on low heat for 7 to 8 minutes.
- Once cool, store in a clean glass bottle in the fridge.
Architecture Tip
When you build a new house, you use bricks to create the walls. The tip of the day is that the bricks should always be well-damped and moistened. If the bricks are dry, they will soak up the moisture from the cement, which reduces the strength of the cement.