Amla Launji
Instant sweet, sour and spicy chutney made with amla(indian gooseberries). It is super easy to make and deliciously pairs with any kind of indian meal.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8-10 fresh or frozen amla
- 2 tablespoon mustard oil
- 1/2 teaspoon black mustard seeds
- 1/4 teaspoon methi dana(fenugreek seeds)
- 1/2 teaspoon nigella seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- Hing(asafoetida)
- pinch of turmeric powder
- 1/2 teaspoon extra hot red chili powder, adjust to tolerance
- 1/2 teaspoon indian kala namak(black salt)
- 3/4 teaspoon salt
- 1/3 cup water (or as needed)
- 1/2 cup jaggery powder, or to taste
Instructions
- 1
Prepare the Amla.If Using Fresh Amla :- If you are using fresh amla, wash it thoroughly and steam whole amlas for about 10 minutes.(no boiling in water). Steaming fresh amla makes it a little tender and it finishes cooking in the launji. If Using Frozen Amla :- Thaw the amla for a few hours (4-5). Wipe it dry and the slice it and use it to make launji. Dont thaw the frozen amla completely.
- 2
Heat up oil in a pan/kadai on medium low heat. Once the oil is hot, temper with black mustard seeds and wait a few seconds til they start to crackle.
- 3
Add the rest of the whole spices and hing all together and let crackle in oil taking care not to burn them.
- 4
Add the sliced amla next. Sprinkle red chilli powder and salt. Mix the amla with spices. Add water and let cook for 5-6 minutes till the amla slices are starting to warm through.
- 5
Next add the jaggery and you will notice the launji will get runny. Cover and cook on medium low heat for 8 to 10 minutes or until amla is tender to your liking. Don't let it get mushy. Please note that the thawed frozen amla might cook faster, fresh steamed amla might take a bit longer. Add a little water if you feel that the things are getting a bit dry.
- 6
Switch off the stove,mix in the kala namak. Launji will be a bit runny but it will thicken as it cools.
- 7
Store in clean air tight glass containers for a 10 days. Use a clean spoon to scoop.