Immunity15 min
Raw Amla Chutney with Meals
A small spoon of raw amla chutney with coriander, green chilli and rock salt beside meals in amla season. A food, not a vitamin-C pill.
Amla in a spoonful of chutney
Amla is in the markets in winter, and a raw amla chutney with coriander and green chilli is a sharp, sour, bright side dish that many families make. Amla is a good source of vitamin C when fresh, and amla features in most lists of immunity foods. It is a food worth enjoying in season, not a cure.
Keep to a spoonful with a meal, since raw amla is very sour. Remove the seed before grinding. Make the chutney fresh and keep it in the fridge for two to three days. Skip it with acidity that worsens on sour foods, and ask your doctor if you manage blood sugar.
Ingredients
- 3 to 4 fresh amla, deseeded
- A handful of coriander and 1 green chilli
- Rock salt and a squeeze of lemon (optional)
How to prepare
- Wash the amla, cut and discard the seeds.
- Grind with coriander, chilli and salt, adding a little water.
How to use
- Eat a spoonful beside lunch or dinner.
- Keep the chutney in the fridge and finish in two to three days.
Helpful habits
- Use fresh, firm amla with unblemished skin.
- A little roasted cumin balances the sourness.
Precautions
- Very sour, so skip it if sour foods worsen your acidity.
- Ask a doctor about portions if you manage blood sugar or take regular medicines.
- A food, not a vitamin supplement or immunity treatment.
Frequently asked questions
Does amla boost immunity?
- Amla has vitamin C, but no single food makes you immune.
Can I use dried amla?
- Fresh gives the proper taste. Dried amla is a different dish.
How long does the chutney last?
- Two to three days in the fridge.
