Prevention Tips: This Amla-Dania Chutney Bitter Can Be Stored Throughout The Year

At these times, nothing is more important to us than our health and the immune system - and it is not a bad idea to rely on local food, which is the season to get the right nutrition.

 Prevention Tips: This Amla-Dania Chutney Bitter Can Be Stored Throughout The Year

Come winter and we are surrounded by ascorbic amlas. These tiny green berries are a powerful package of antioxidants, the main component of which is vitamin C. Amla is said to contain 20 times more vitamin C than an orange. 

Vitamin C can help fight free radicals that cause disease and restore the body's natural defenses. At these times, nothing is more important to us than our health and the immune system - and it is not a bad idea to rely on local food, which is the season to get the right nutrition.

style="display:block"
data-ad-client="ca-pub-4669332297958929"
data-ad-slot="1981374933"
data-ad-format="auto"
data-full-width-responsive="true">

This amla chutney recipe is posted on YouTube Channel 'Cook With Parul'. Doing this cleans the amlas, and cutting them almost, requires them. Take kadhai and hot oil over medium heat. Add mustard seeds, hing, methi dana, urad dal, chana dal, curry leaves, dried red pepper. Sautee everything, then add the green peppers. Add the amla and mix in the low heat. Now add the turmeric, cumin seeds and salt. Close the lid, cook until light.

Meanwhile, take fresh coriander leaves, and cut them almost. Now add the coriander leaves to this amla mixture. Let it cool.

Take a grinding pot, add the mixture and mix. If you want a nice tinge you can add gud or jaggery. Action is optional. Stir until you get the chutney to your desired consistency and serve. You can keep this chutney all year round in the fridge with the help of an ice tray.