Amla Beet Chutney

Amla Beet Chutney

 

Servings - 4

 

INGREDIENTS

Water - 500 milliliters

Gooseberries - 290 grams

Oil - 2 tablespoons

Mustard seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Ginger - 1 tablespoon

Curry leaves - 1 tablespoon

Grated beetroot - 60 grams

Red chili - 1 teaspoon

Salt - 1 teaspoon

Jaggery - 1 tablespoon

Reserved gooseberry water - 100 milliliters

 

PREPARATION

  1. In a pan, bring 500 milliliters water to a boil. Add 290 grams gooseberries, cover, and boil for 12–15 minutes.
  2. Remove from heat and let it cool for 5 - 7 minutes.
  3. Once cooled, remove the seeds from the gooseberries and cut them into pieces. Transfer to a bowl.
  4. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds and  teaspoon cumin seeds. Stir until aromatic.
  5. Add 1 tablespoon ginger and 1 tablespoon curry leaves. Sauté for 1 minute.
  6. Add 60 grams grated beetroot and sauté for another 1 minute.
  7. Then add the boiled gooseberries and mix thoroughly.
  8. Add 1 teaspoon red chili, 1 teaspoon salt, and 1 tablespoon jaggery. Stir for 1 - 2 minutes.
  9. Pour in 100 milliliters reserved gooseberry water and cook for 5 - 8 minutes.
  10. Remove from heat and let it cool for 15 - 20 minutes.
  11. Serve or store in an airtight container in the refrigerator for up to 1 month.