This is a recipe I learnt from one of my colleague/friend. Her mom-in-law is a real enthusiastic and excellent Andhra cook and this is her brainchild. Its a yummy recipe and is of great nutritive value too, amla being a very rich source of Vit.C.


Amla – 10 nos
Mustard – 1 tsp
Urad dal – 1 tsp
Methi seeds – 1/4 tsp
Red chillies – 5-6 (acc. to taste)
Curry leaves – 10
Hing – 1/4 tsp
Oil – 2 tbsp

For tempering:

Oil – 1 tsp
Mustard – 1/2 tsp


Wash and deseed the amlas. Chop them roughly. Take a wok, add 1 tbsp of oil. Add the urad dal. Once it turns golden in colour, add the mustard seeds and simmer the stove. Once they splutter, add the methi seeds. When they turn brown, add the red chillies. As the chillies turn red, add the curry leaves and hing and switch off the stove. Now, take this fried mixture in a jar and grind them without adding water into a fine powder. Now, add the remaining oil to the wok, add the amlas and saute them for some time. Add the amlas to the powdered mixture and grind coarsely. Transfer to a serving bowl and add the tempering. Amla Chutney is ready to relish!