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Amaranth leaves chutney recipe

Amla Amaranth leaves chutney

Course Chutney
Cuisine Indian
Keyword Amaranth leaves
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Sravanthi


  • 2 cups Finely chopped Amaranth leaves
  • cup Chopped Amla pieces (Around 6 to 7 whole Amla)
  • 2 tbsp Coconut oil
  • 1 tsp Cumin seeds (Jeera)
  • ½ tsp Turmeric powder
  • 2 Green chili
  • 2 Red chili
  • Salt to taste

For tadka

  • ¼ tsp Mustard seeds
  • ¼ tsp Cumin seeds
  • 1 tbsp Coconut oil
  • 1 Red chili
  • ¼ tsp Turmeric powder
  • Pinch of Hing


  • Clean and finely chop amaranth leaves. Chop amla lengthwise into rough pieces.
  • Heat a kadai, add tbsp of coconut oil. Once the oil is heated, add cumin seeds, red and green chili and let them fry.
  • Take the fried cumin seeds, red and green chili into mortar pestle. Add ¼ tsp turmeric powder and salt to it.
  • To the same kadai, add 1 tbsp oil, chopped amla pieces and let them fry for 3 - 4 minutes.
  • Meanwhile, make a rough paste out of these ingredients in the mortar pestle.
  • To the same kadai, add chopped amaranth leaves, turmeric powder, and salt. Cook the amaranth leaves and amla together till done. It took around 5 minutes on a medium flame for me.
  • Now add this amaranth leaves mixture to the mortar pestle and make a rough paste.
  • It should be rough paste as shown in below picture. And you can make this in the mixer grinder as well but just make sure that you don't grind it into a smooth paste.
  • Take the chutney into a serving bowl and add tadka made using mentioned ingredients.