Introduction

Jowar (sorghum) and amla (Indian gooseberry) come together in this unique chutney to offer a delicious and healthful condiment. Jowar adds a nutty flavor and texture, while amla provides a tangy kick and is rich in vitamin C. This chutney pairs wonderfully with various Indian dishes, such as dosas, idlis, or even as a spread for sandwiches.

Ingredients

• For the Chutney:
  • 1/2 cup jowar (sorghum) flour
  • 1/2 cup fresh amla (Indian gooseberry), chopped (or 1/4 cup dried amla powder)
  • 1 tablespoon oil
  • 1 small onion, chopped
  • 2-3 green chilies, chopped (adjust to taste)
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon fenugreek seeds (optional)
  • 1 tablespoon tamarind paste or lemon juice (for extra tanginess)
  • Salt to taste
  • Fresh coriander leaves for garnish (optional)

For Tempering (Optional):

• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)

Instructions

1. Roasting the Jowar Flour:
   • In a dry pan over medium heat, lightly roast the jowar flour until it becomes fragrant and slightly golden. This should take about 3-5 minutes. Set aside to cool.
2. Preparing the Chutney:
   • In a pan, heat 1 tablespoon of oil over medium heat.
   • Add the mustard seeds and cumin seeds. Let them splutter.
   • Add the chopped onion, green chilies, ginger, and garlic. Sauté until the onions turn translucent.
   • Stir in the turmeric powder and fenugreek seeds (if using), and cook for another minute.
   • Add the chopped amla and cook until it softens, about 5-7 minutes. If using dried amla powder, add it in the next step.
3. Combining Ingredients:
   • Add the roasted jowar flour to the pan and mix well.
   • Stir in the tamarind paste or lemon juice and salt. Adjust the seasoning to taste.
   • Cook the mixture for another 5 minutes, stirring frequently, until the chutney thickens and the flavors meld together.
4. Tempering (Optional):
   • In a small pan, heat 1 tablespoon of oil.
   • Add mustard seeds, cumin seeds, and a pinch of asafoetida. Let them splutter and then pour the tempering over the prepared chutney.
5. Serving:
   • Garnish with fresh coriander leaves if desired.
   • Serve the Jowar and Amla Chutney with dosa, idli, rice, or as a spread for sandwiches.

Tips

• Consistency: Adjust the consistency of the chutney by adding a little water if it becomes too thick.
• Tanginess: The chutney can be made tangier by increasing the amount of tamarind paste or lemon juice.
• Storage: Store the chutney in an airtight container in the refrigerator for up to a week. It can also be frozen for up to 3 months. Thaw and reheat before serving.

Enjoy your Jowar and Amla Chutney, a flavorful and nutritious addition to your meals!