Ingredients:
3 tablespoons dry mango powder (amchoor powder)
1 1/2 cup cold water
3/4 cup powdered gur (shakkar)
1 teaspoon black salt (kala namak)
1/2 teaspoon deghi mirch
1/2 tablespoon roasted cumin powder (jeera)
1 teaspoon dry ginger
Directions:
- Add the amchoor powder to cold water and whisk well. Make sure you whisk out any lumps.
- Bring the water and amchoor mixture to a boil on medium heat. Reduce to a simmer and let cook for 2 minutes.
- Add in the shakkar and simmer for 10 minutes, stirring occasionally. At this point, taste the chutney and add more sugar if you’d like it sweeter.
- Add the rest of the powdered spices and mix well. Simmer for another 5 minutes.
- Strain the mixture into a glass jar. Cool and store in the fridge for up to 3 months.
Hot Tip:
Always use a clean spoon when pouring the chutney to prevent it from going bad.
