Amla Salsa — bright and refreshing, this salsa features an in-season Indian superfood with fresh turmeric, charred chilies, and herbs! Pair this with chips or enjoy on its own and trust me: amla is as delicious as it is good for us!
WATCH HOW TO MAKE AMLA SALSA – INDIAN GOOSEBERRY SALSA:
We’ll start by roasting our amla, bell pepper, and green chili until it gets that perfect char which’ll add a smoky flavor to our salsa.
Scrape off any bits that are extra charred and chop the amla finely. Transfer this to a pan and cook down with some sugar and water. We want to almost candy the amla to help counteract some of that sourness.
Once cooled, we’ll mix our amla with onions, tomatoes, our charred peppers, garlic, fresh in season turmeric for an almost floral aroma, and just some spices, hot sauce, and lemon to bring it all together!
Top with a generous handful of cilantro and mint and this amla salsa is ready! Not only is this winter Indian superfood an immunity booster but it has an incredible sour punch that you all are going to love!
If you like this, please try my other recipes:
Amla Salsa — bright and refreshing, this salsa features an in-season Indian superfood with fresh turmeric, charred chilies, and herbs! 🌱 Pair this with chips or enjoy on its own and trust me: amla is as delicious as it is good for us! ❤️
- 7-8 amla (indian gooseberries) , finely chopped
- 1 medium green bell peppers , finely chopped
- 1-2 green chilies , finely chopped
- 2 tbsp sugar
- 1/4 cup water
- 1 cup onions , finely chopped
- 1/2 cup tomatoes , finely chopped
- 1/2 inch fresh turmeric , minced
- 2 cloves garlic , minced
- 1/3 cup pomegranate seeds
- 1/2 tsp chaat masala
- 1 tsp red chili powder
- 1 tsp roasted cumin powder
- 1/2 tsp pink salt
- 1 tsp salt
- 2 tsp hot sauce
- 1 tbsp oil , I used olive oil
- 2 tsp lemon juice
- 7-8 sprigs mint leaves , finely chopped
- 2 tbsp cilantro with tender stems , finely chopped
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On the stove, using a wire rack, roast your amla, bell peppers, and green chilies. Cook them for 5 minutes until they are charred and tender. Make sure to continuously flip them so they don’t burn. Scrape the charred skin from the amla. Then, finely chop the amla, bell pepper and green chili.
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In a pan, heat your amla and sugar on medium heat for 5 minutes until the sugar dissolves and the amla is cooked yet still crunchy. You can adjust the amount of sugar depending on how sweet you would like it to be. Then, add in your water and cook until the water evaporates. This will help keep the amla moist which is very important.
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In a bowl, combine your cooked amla with your onion, tomato, bell pepper, pomegranate seeds, green chili, garlic, turmeric, spices, hot sauce, oil, mint and cilantro. Give everything a good mix. Your Amla Salsa is ready, enjoy!
Recipe Video
- You can also use frozen amla in this recipe as it is easily available. Thaw the amla and then follow the recipe to roast it.
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