Spicy Amra Chutney: A Burst of Flavor

Spicy Amra Chutney: A Burst of Flavor

45 mins
medium
15 servings

A vibrant and tangy Amra chutney, perfect for dipping, adding to rice dishes, or as a side to grilled meats. This recipe showcases the unique taste of hog plums.

Amra ChutneyIndian ChutneySide Dish

Equipment Needed

  • Pan
  • Pressure Cooker

Ingredients

  • 360.00 gBiliti Amra (English Hog Plum)(Choose ripe, firm fruits.)
  • 140.00 gDeshi Amra (Local Hog Plum)(Adds a unique flavor profile.)
  • 20.00 gVegetable Oil(Use a neutral-flavored oil.)
  • 1.00 Dried Red Chili(Adjust to your spice preference.)
  • 0.50 tspPanch Phoron(A blend of Indian spices.)
  • 8.00 gSalt(Use fine sea salt.)
  • 165.00 gSugar(Adjust to your sweetness preference.)
  • 1.00 pinchTurmeric Powder(Adds a warm color and flavor.)
  • 350.00 mlWater(For cooking the amra.)
  • 0.50 tspBhaja Moshla(Coarsely ground spice blend.)

Instructions

1

Peel and wash the amra.

Estimated time: 5 minutes

2

Pressure cook the amra with water and salt until soft.

Estimated time: 10 minutes

3

Allow to cool and extract the pulp.

Estimated time: 5 minutes

4

Heat oil in a pan and temper with red chili and panch phoron.

Estimated time: 3 minutes

5

Add the amra pulp and the cooking water.

Estimated time: 2 minutes

6

Stir in turmeric powder.

Estimated time: 1 minutes

7

Add sugar and cook until the chutney thickens.

Estimated time: 10 minutes

8

Stir in the bhaja moshla.

Estimated time: 2 minutes

9

Adjust seasoning as needed.

Estimated time: 2 minutes

10

Serve hot or cold.

Estimated time: 1 minutes