Amla ki launji | Sweet Amla Chutney

Amla ki launji (आँवला की लौंजी ) is a nutritious and sweet pickle or chutney. This healthy accompaniment is tasty and can be taken with paratha or bread. It is a quick and easy recipe. Amala launji's core ingredient is Amla (gooseberry). Amla is a specialty of winter season. You can eat amla in the form of pickle, murabba or candy. This is an oil free pickle.

As we all know that Amla is a rich source of Vitamin C and has lot of health benefits. Daily consumption of amla can boost your immunity due to its high concentration of vitamin C. Amla increases your hemoglobin level, red-blood cells count and purifies blood. Amla is also rich in anti-oxidants, which help fight free radicals that are responsible for early ageing.

You can easily get the nutrition of Gooseberry by making launji or sweet pickle. Here's an easy and quick recipe of amla which is boiled and cooked with jaggery. Spices like roasted cumin and heeng make this digestive. This is good to cure digestion problems.

So have a look on this recipe.

Ingredients:

500 gm. Amla

250 gm. Gur (jaggery)

¾ cup sugar

½ tsp. salt

½ tsp. black salt

½ tsp. bhuna jeera

¼ tsp. red chilli powder

½ tsp. black pepper powder

¼ tsp. dry ginger powder

A small pinch heeng (asafoetida)

Instructions:

Wash the amla with water very well.

Boil water in a pan. Add amla into it and boil for 5 minutes on medium flame till they become tender.

After that remove from heat and drain the water with the help of strainer.

Allow the amlas to cool down.

Now remove their seeds and cut into pieces.

Take a pan and add gur and ½ cup water. Add sugar and cook on a medium flame.

Once they melt add amla pieces. Cook on low flame.

Add salt, black salt, bhuna jeera, red chilli powder, black pepper powder and dry ginger powder.

Mix and stir. Cook for approx. 10 minutes or till syrup becomes thick. Add a small pinch heeng and mix.

Amla pieces change their colour and syrup become thick. Turn off flame.

Turn off flame and allow it to cools down.

When the launji cools down completely, fill in the jar and keep in refrigerator. Serve whenever you want. You can use this for 1-2 months.

Tips:

Syrup should be thick.
You may adjust the ratio of sugar and gur. You may skip sugar.
Adjust spices according your taste.
Boil amla pieces till they become firm. Do not over boil them.

Try other amla recipe:

amla jam

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Potato coins with cheese dip