Amchur (Mango Powder) Chutney Recipe
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15 minutes prep time
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15 minutes cook time
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Easy
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
- 100g jaggery or caster sugar
- 100g pitted dates, chopped
- 4 tbsp amchur / amchoor (mango power)
- 1 tsp dried ginger powder
- 1 tsp cumin powder
- 1 tsp black salt
- ¼ tsp hot chilli powder
- 500ml water
Method
- 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.
Try our bhut jolokia lamb curry recipe, or pick up some gram flour to make onion pakoras.
