Go Back
–+ servings
Closeup shot of Indian Gooseberry chutney

Amla Launji Recipe

Tanvi Srivastava
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. 
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Indian
Servings 1 cup

Ingredients
  

  • 8-10 fresh or frozen amla
  • 2 tablespoon mustard oil
  • ½ teaspoon black mustard seeds
  • ¼ teaspoon methi dana(fenugreek seeds)
  • ½ teaspoon nigella seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • Hing(asafoetida)
  • pinch of turmeric powder
  • ½ teaspoon extra hot red chili powder, adjust to tolerance
  • ½ teaspoon indian kala namak(black salt)
  • ¾ teaspoon salt
  • ⅓ cup water (or as needed)
  • ½ cup jaggery powder, or to taste

Instructions
 

  • 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.
  • 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.
  • Add the rest of the whole spices and hing all together and let crackle in oil taking care not to burn them.
  • 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.
  • 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.
  • Switch off the stove,mix in the kala namak. Launji will be a bit runny but it will thicken as it cools.
  • Store in clean air tight glass containers for a 10 days. Use a clean spoon to scoop.
Tried this recipe?Let us know how it was!