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.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.