amla chutney - recipe

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 

salt

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.

Serves 4