• 5 tbsp Clarified Butter / Desi Ghee
• 500gms Indian Gooseberry / amla
• 500 gms Jaggery / Gud
• 1.5 tsp Red Chili Powder
• 1.5 tsp Salt / Namak
• 2 tsp Ginger Powder / Saunth
• 1 tsp Fennel Seeds
• 1.5 tsp Cinnamon Powder/Dalchini

1. Steam cook amla till it become soft (or pressure cook in 1/2 cup water for 2 whistles.)
2. Remove the seeds from the cooked amla and crush it coarsely.
3. Take a heavy bottom pan or use the pressure cooker (I used the pressure cooker)
4. In the pan add ghee and when it become warm add the crushed amla in it and saute for a minute.
5. Now add crushed jaggary/gur, fennel seed and salt.
6. Now cook on slow heat and keep stirring till gur melts completely and start bubbling
7. Now add all the remaining spice powder and simmer till it thicken like a honey. (Remember it will thicken further as it cool down)
8. Keep stirring in between else it may stick and burn at the bottom.
9. When done let it cool down completely and store in a glass jar

• I have added only Jaggary in it but you can also add a combination of jaggary and honey both or if jaggary is not available at your place or you don’t like the taste of it then you can use sugar.
• you can adjust the thickness of chutney as per your preference.

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