Amchur chutney is a revelation in homemade chutneys. There’s almost no chopping, and it takes less than 30 minutes to cook. The balance of hot-sweet-sour-spice means you’ll keep coming back for more. Serve on the side with a dhansak curry, or for dipping onion pakora or even samosas. The chutney will keep in the fridge for a week.
Although most guests might guess that the sharp flavours in this intense sweet-sharp-spiced chutney are from tamarind, they’re in fact from dried mango powder – amchur – made from dried unripe green mango.
Amchur Chutney Serves: 10
- Add caster sugar or jaggery, mango powder, dates, cumin powder, ginger powder, black salt, chilli powder and water in a small saucepan.
- If using jaggery, carefully mash it into the water whilst the mixture heats to help it dissolve.
- Bring to gentle boil for 20-30 minutes, stirring regularly. Reduce the liquid until thick and glossy, and the consistency of a ketchup or brown sauce. Set aside to cool and ideally let rest for 1-2 hours before serving.