Food
Instant Amchoor Chutney
Chef Raj Thandhi Darpan, 14 Apr, 2025
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.
MORE Food ARTICLES
Chef Anand was one of the first writers to create and write Indian recipes catering for the health-conscious
Chef Anand was one of the first writers to create and write Indian recipes catering for the health-conscious
Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star.Chef Kochhar, aBritish based chef, restaurateur and television personality, is one of the most critically acclaimed chefs in Britain for his take on modern Indian cuisine.
With a focus on combining his heritage and love of British ingredients, Chef Kochhar’s inno...
Chef Kochhar, a British based chef, restaurateur and television personality, is one of the most critically acclaimed chefs in Britain for his take on modern Indian cuisine.
Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn.
