Indian Gooseberry Chhunda Recipe | Sweet & Sour Chhunda | Chhunda Recipe | Amla Chhunda | Amla Chhunda Recipe | How to Make Amla Chhunda | Chhunda Recipe | Homemade Amla Chhunda | Here is a traditional recipe for Amla Chunda (Sweet and Sour Indian Gooseberry Preserve):
Ingredients:
500g Fresh Amla (Indian Gooseberries)
400g Sugar (Adjust to taste)
1 tsp Salt
1 tsp Roasted Cumin Powder
1 tsp Black Salt
1 tsp Red Chili Powder (Optional, for a hint of heat)
1 tsp Cardamom Powder (Optional)
1 tbsp Lemon Juice (Optional, for extra tanginess)
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| Homemade Indian Gooseberry Chhunda Recipe |
Instructions:
Prepare the Amla:
Wash the Amla thoroughly.
Steam or boil them for 5–7 minutes until they soften slightly (do not overcook).
Once cooled, remove the seeds and grate the Amla pulp.
Mix with Sugar:
In a large, clean bowl, combine the grated Amla and sugar.
Mix well. Cover and set aside for 6–8 hours or overnight. The sugar will dissolve and form a syrup.
Cook the Mixture:
Transfer the Amla-sugar mixture into a heavy-bottomed pan.
Cook over low-to-medium heat, stirring continuously, until the syrup reaches a one-string consistency (approximately 10–12 minutes). Do not overcook, as it will thicken further upon cooling.
Add Spices:
Turn off the heat. Add the salt, roasted cumin powder, black salt, red chili powder, and cardamom powder (if using). Add the lemon juice if you desire extra tanginess.
Mix well and allow it to cool down completely.
Storage:
Transfer the preserve into a clean, dry glass jar. Chunda will stay fresh for 2–3 weeks at room temperature, or for up to 3 months if stored in the refrigerator.
Serving Suggestions:
Serve the Amla Chunda with parathas, theplas, or rotis, or enjoy it as a sweet-and-sour side dish alongside your meal.
Let me know if you would like to try making it using the sun-cooked (traditional) method, or if you would like the recipe in Hindi!
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