Heat water in a steamer or kadhai. Place a stand or round ring in the centre. Let the water come to a boil, then turn the flame to low.
Place a steamer plate on the stand. Arrange the amla on the steamer plate and cover the lid.
Steam the amla for 10 minutes on the low flame or until cooked completely.
Transfer them to a plate and let them cool down.
Peel them and discard the seeds. Grate them and set them aside.
Heat a kadhai and add the grated amla and gud (jaggery). Stir it well and cook for 2 minutes.
Add black salt, turmeric powder, chilli powder, cinnamon powder, cardamom powder and ginger powder. Mix it well.
Cook them for 8-10 minutes on medium heat or until it reaches a one-string consistency.
Add lemon juice and mix it well. Cook for a minute and turn the flame off.
Let it cool down completely. Transfer the chhunda to a sterilized glass bottle or container. It stays good for 3-4 months.
Enjoy sweet and spicy amla chhunda with hot chapati or paratha.