Amchoor Chutney: A Perfect Condiment For Indian Meals

Chutney is an indispensable condiment in India, and no Indian thali is complete without it. It is a delightful combination of sweet and sour flavours, and the variety of chutneys served across the Indian subcontinent is truly intriguing. Each region boasts its own unique version of this classic condiment, prepared with distinct techniques such as cooking over gas or grinding fresh ingredients. Chutneys can be made using both fruits and vegetables, but if you happen to be short on these ingredients, fret not! You can still create a delicious chutney using spices.

Amchoor is a citrusy spice powder crafted from dried, unripe green mangoes and widely used in India to impart flavour to dishes. Made with dry mango powder, Amchoor chutney is a delicious and tangy condiment that requires only a few ingredients. With its sour taste and a light beige to brownish hue, this powder emits an aroma of honey and fruits. It is frequently employed to soften meat and poultry and add a tangy kick to stir-fried vegetables, soups, and curries. The powder is derived from early-season green mangoes, which are peeled, thinly sliced, sun-dried, and finely ground into a powder.

Amchoor powder has a distinct acidic flavour and can be used as a souring agent or to infuse a fruity taste without introducing moisture. This powder is abundant in nutrients like vitamins A, C, and D, as well as B6 and beta-carotenes. It helps to purify the body, eliminate toxins, and improve liver function. It also boosts iron levels, enhances blood circulation, and aids in the treatment of urinary tract infections. In the absence of lemons, a teaspoon of amchoor powder is sufficient to impart a tangy flavour to your dishes. Amchoor chutney is a great accompaniment to missi roti, sabzi, parathas, fruits, bhajiyas, or even plain rice.

Here's how you can make amchoor chutney at home:

Ingredients

• 100 g jaggery or caster sugar
• 100 g pitted dates, chopped
• 4 tablespoons amchur or amchoor (mango powder)
• 1 teaspoon dried ginger powder
• 1 teaspoon cumin powder
• 1 teaspoon black salt
• ¼ teaspoon hot chilli powder
• 500 ml of water

Method

• In a small saucepan, add water, caster sugar or jaggery, dates, cumin powder, ginger powder, black salt, and chilli powder. Mash the jaggery carefully into the water while the mixture is heating. This will help it to melt faster.
• Boil it on low heat for 20 to 30 minutes, until it is thick, glossy, and has the consistency of brown sauce or ketchup. Cool it by setting it aside for 2–3 hours.
• Relish this tangy chutney with a paratha of your choice.