You may have eaten amla pickles, jams, and chutneys. Many people also add amla to different dishes for its tangy flavor. But have you ever tasted the sweet and sour amla launji? Just like raw mango launji is a summer favourite, amla launji tastes just as delicious in winter. It’s full of nutrients and made even healthier with spices like fennel and coriander, while jaggery balances its flavour and warmth. You can easily make amla launji at home and serve it to your entire family.

Amla not only boosts immunity but is also great for hair and skin. Dried amla has been used in traditional hair care for centuries. According to Healthline, amla (Indian gooseberry) has anti-aging properties. It helps maintain good eye health and also supports heart health, blood sugar control, and liver function. Now let’s learn how to make amla launji.

Ingredients for Amla Launji
• 250 g amla (Indian gooseberry)
• 1 tsp red chilli powder
• 2–3 green chillies
• 1/4 tsp turmeric
• Oil as needed
• A pinch of asafoetida (hing)
• 2 tsp coriander powder
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• Salt to taste
• Jaggery, as needed

How to Make Amla Launji

1. Wash the amlas thoroughly. Boil them until soft or steam-cook them.

2. Once cooked, let them cool. Remove the seeds, separate the segments, and lightly mash them.

3. Heat oil in a pan. Add mustard seeds, cumin seeds, and green chillies.

4. When the tempering crackles, add coriander powder, fennel, turmeric, hing, red chilli powder, and salt. Fry until the oil begins to separate.

5. Add the boiled and mashed amla to the roasted spices. Mix well and sauté for a few minutes.

6. Add a little water, cover the pan, and let it cook for 2–3 minutes.

7. Open the lid, stir, and add small pieces of jaggery. Let the jaggery melt and blend with the amla.

8. When the amla is well-coated with the spices and jaggery, turn off the heat.

Amla launji stays fresh for two to three days and doesn’t spoil easily. Serve it with hot parathas or puris for a delicious winter treat.