Amchoor Chutney: The Perfect Tangy Twist To Any Dish (Recipe Inside)

In India, a meal is incomplete without a variety of accompaniments, and chutney is undoubtedly one of the most popular. A delicious combination of sweet and sour flavours, chutney is a staple in every traditional thali. The variety of chutneys available in the Indian subcontinent is really tempting. From fruits to vegetables, each region has its own unique take on classic condiments, with different preparation methods such as cooking over gas or grinding fresh ingredients. It’s really tempting! However, what happens when you do not have any fruits or vegetables to make chutney with? Don’t worry; we’ve got you covered. All you need is a bowl of amchur (dry mango powder) to make a delicious mango chutney. This chutney is simple, delicious and requires only a few ingredients to make.

But people often mistake this chutney for mango pickle. While they may look alike, there are some surprising differences between the two if you dive deeper. Let us introduce you to it.

Read also: Chutney Health Benefits – Give your food an instant boost of good health

What is the difference between pickle and chutney?

Component:

Chutneys are generally made from fresh herbs, fruits and vegetables, while pickles are made from pickled vegetables or fruits. Chutney can be either sweet or savory, while pickle is usually spicy and sour.

Texture:

Chutney is generally smoother and more sauce-like, while pickle is chunkier and has a more savory texture.

Preparation:

Chutneys are often made by mixing or grinding ingredients together, while pickles are usually made by pickling ingredients in vinegar.

shelf life:

Pickles can have a long shelf life due to the nature of the pickle, whereas chutneys are best consumed fresh or within a few days of preparation.

now that you know the difference between Pickle And chutney, let’s learn how to make mango chutney.

Read also: 7 Indian chutneys best served with a bowl of rice

How to make Amchoor Chutney?

In a small bowl, mix together dry mango powder, jaggery or brown sugar, salt, red chili powder and roasted cumin powder. Add water to the mixture and stir well until everything is well combined.

Pour mixture into a small saucepan and bring to a boil over medium-high heat, stirring constantly. Lower the flame and let the chutney simmer for five to seven minutes, stirring occasionally, till the chutney becomes thick and shiny.

Take the chutney off the heat and let it cool at room temperature. Serve dry mango chutney with your favorite snacks or with food. You can increase or decrease the spice of the chutney by adding more or less red chili powder according to your taste. Click here for recipe.

How to store amchur ki chutney for longer shelf life?

Clean the Jar:

Clean and sterilize the jar or container you plan to use to store the sauce. You can disinfect jars by boiling them in hot water for a few minutes.

Let the chutney cool down:

Allow the chutney to cool completely before storing in jars.

Fill the Jar:

Fill sterilized jars with sauce, leaving about half an inch of headspace at the top.

Add oil:

Pour a thin layer of oil over the chutney. The oil helps seal the chutney and prevent spoilage.

Seal the Jar:

Wipe down the sides of the jars and seal them tightly. If you’re using a metal lid, make sure it’s sealed properly.

Store Jar:

Store the jar of chutney in a cool and dry place away from sunlight. You can store the sauce at room temperature for up to a week, or in the refrigerator for up to a month.

Check for damage:

Before consuming the sauce, check for any signs of spoilage, such as an odor or mold growth. If the sauce looks or smells bad, throw it away immediately.

Try Amchoor Chutney today and add some flavor to your next meal!