- 1 kilo amla.
- 2 kilos sugar.
- 1 / 2 tsp. each of pan-ka-chuna and alum.
- A few drops essence of saffron
Poke each amla nicely with a sharp needle all over. Dissolve alum and chuna in water and soak the amlas in it for 1 hour.
Wash in water and boil them till they are soft.Drain out the water and set aside. Put 4 cups water in sugar and prepare a syrup of one-thread consistency.
Put in the amlas and cook over a slow fire till the syrup turns quite thick. Remove from fire, cool, mix in essence and put in airtight bottle. Eat after 4 days.
You may also want to have a look at:
Other Indian varieties of Chutneys
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