150g dried amla pieces soaked for 2 hours
8 tablespoons water
4 teaspoons sugar
1 teaspoon ginger paste
large pinch chilli powder
2 teaspoons distilled vinegar
Simmer the soaked amia in the water until soft.
Add all the other ingredients and grind to a paste in a blender.
The chutney should be quite thick.
Any leftover chutney can be stored in the refrigerator for up to a week.
Fresh amla adds to the taste and nutritive value of the recipe but as it is difficult to find Ive used dried.