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Crisp and semi-juicy, Amberella fruits have a gently acidic, green flavor with pineapple and mango undertones. Amberella’s phosphorus and calcium concentrations aid in the maintenance of healthy bones and teeth. The iron component of the fruit is advantageous to women because it regulates the development of red blood cells and helps to avoid anemia. Amberella has also been used to treat hemorrhoids and urinary tract infections.

There many ways to cook Amberella; In Sri Lanka Amberella chutney is one of the famous and tasty recipe out of many Amberella dishes. Also we can store for a long time period.

Here is the method to make yummy Amberella chutney

  • Remove the seed from Amberella by peeling it, washing it, and cutting it into pieces.
  • Keep a cooking pot on heat and fill it with sugar. Heat until the sugar is completely covered with water.
  • When the sugar is thoroughly heated, add the chopped ginger, garlic, cinnamon, cloves, and cardamom.
  • After that, add the vinegar. You can omit using vinegar if you don’t like the taste.
  • Add the Amberella pieces to the sugar mixture, stir well, and cover until it boils. Ambarella changes color when it boils.
  • Add the roasted chili powder, chili powder, and salt after that. Mix well, cover, and cook on low to medium heat.
  • Meanwhile, we can clean the bottles into which the chutney will be placed.
  • When the chutney is done, remove the saucepan from the heat and set it aside to cool. It is not necessary to wait until it has totally cooled down.
  • After that, pour the chutney into the bottles that have been prepared.