Amla Jam – Gooseberry Jam Recipe With Jaggery - Amla Chunda Recipe

Amla / Gooseberry is a power house of Vitamins and minerals. Recently I am trying to include amla in our diet regularly. As I am bored of making Nellikai thayir pachadi, Nellikai thogayal and pickle, I wanted to try some other interesting recipes with it. I googled for some recipes and tried this Amla jam also known as Amla chunda in Hindi along with Amla candy adding jaggery. I will blog amla candy next.

This Amla murabba is a super healthy and tasty recipe with the blend of spices like cinnamon,  cardamom and fennel seeds. It smells and tastes so good with sweet, spicy and sour taste. Tastes good with curd rice, roti/ chapathi, poori and even with bread.

Friends, do try this easy and yummy Amla jam recipe. You will love it for sure. You can make and store in a refrigerator for months. Lets see how to make Gooseberry jam recipe with step by step pictures.

Amla murabba / Amla Jam recipe

Amla murabba / Amla Jam recipe - Gooseberry jam recipe for rice, roti and bread.

 

Cuisine: Indian

Category: Condiments

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Amla / Big gooseberry - 12 Powdered Jaggery - 3/4 cup Red chilli powder - 1/2 tsp Salt - as needed Fennel seeds - 1 tsp Cinnamon - 1 inch Cardamom - 2 Ghee - 2 tbsp

HOW TO MAKE AMLA JAM

1. Wash the Gooseberry and arrange in a idli plate. Let it steam for 15 minutes.
2. Remove and let it cool down. Deseed them and remove each into 4 pieces.
3. Grind the gooseberry pieces to a coarse paste without adding water.
4. Heat ghee in a kadai. Add the gooseberry paste and saute for few minutes in medium flame.
5. Crush fennel seeds, cinnamon and cardamom to a powder. Add to the paste.
6. Add red chilli powder, salt and jaggery. Cook till everything becomes thick.
7. Let it cook for few minutes till the jam leaves the sides of pan and looks glossy.
8. Switch off the stove and let it cool down. Store in a glass bottle and refrigerate.
9. You can use it for a month or twp. Use a clean spoon every time.

METHOD - STEP BY STEP PICTURES

Wash Gooseberry and steam in idli pot for 15 minutes. Remove and cool down. Deseed the gooseberry and cut into 4 pieces. Grind the cooked gooseberry into a coarse paste without adding water. Heat ghee and add the gooseberry paste. Saute for few minutes. Add powdered jaggery, salt and mix well. Crush fennel seeds, cinnamon and cardamom to a powder.  Add to Gooseberry paste. Add red chilli powder and mix well. Check for taste and add more jaggery if needed. Cook till the raw smell goes and paste becomes thick and glossy. Cook till the paste leaves the sides of kadai. Remove and let it cool down. Store in an air tight box and refrigerate it for months. Use clean spoon every time while handling it. Serve with roti/ chapathi, poori and curd rice. You can also spread in bread and enjoy. It tastes sweet, sour and spicy. Enjoy !

Note

Adjust the quantity of jaggery based on your taste. Fennel seeds, cinnamon gives nice flavour to this jam. Make sure you cook the amla paste till glossy and thick. It stays good for long time.

Try this healthy and yummy Amla jam and enjoy !

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