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Amla Chutney (Marathi Style) (Gooseberry Chutney)

 Published 2021-Feb-08   Updated 2021-Feb-08

- Submitted by Trupti

(Aavalyacha Kharada, Amla Chatani, Maharastrian Gooseberry Chutney)

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Harada in Marathi means roughly ground or coarsely ground Chatani. Generally Chatani is served as a side dish with poli (roti) whereas kharada goes well with Bhakari/Ghavan. There are many chatanis, one of which is made with gooseberries or amla.

Recipe For Amla Chutney


  • Amla - 10 Nos
  • Shegdane - handful
  • Green chilli - 7-8 
  • Peeled Garlic pods - 8-9
  • Fresh coriander leaves - 2 handful
  • Jeera - 1/2 teaspoon 
  • Haldi powder - 1/4 teaspoon 
  • Gul (jaggery) - lemon size ball
  • Oil - 2 tablespoon 
  • Salt to taste


  1. Wash dry clean Amla, deseed it and cut into pieces
  2. In a iron kadai heat oil.
  3. Add shegdane and fry till brown they splutter( don’t let them burn)
  4. Add jeera, haldi powder garlic. Allow garlic to fry completely
  5. Once it’s crispy add Amla pieces and give a good stir. Allow amla to cook. Don’t put lid, Amla cooks in 2-3 minutes. Don’t make Amla mushy.
  6. Add salt to taste and give a good stir
  7. Allow this mixture cool completely
  8. Take a mixi jar add fresh coriander leaves,  cooled  mixture and gul. Grind on incher mode 2-3 times Don’t add water.


  • Make sure there is no water used even in fresh coriander leaves, after washing pat them completely dry Kharda will hav a longer life when no water is used in any form even when kept outside

More Amla Recipes

Kerala Style Nellikka (Amla) achar Kerala Style Nellikka (Amla) achar Gooseberry Sharbat Gooseberry Sharbat Indian Gooseberry Pickle Indian Gooseberry Pickle Gooseberry Rice Gooseberry (Amla) Rice
See more amla recipes⟩⟩

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 Published by on and last updated on 2021-02-08.