🥣 Amchur Chutney (Dry Mango Chutney)

A tangy, sweet-spicy chutney made with dried mango slices (whole amchur), perfect as a dip, spread, or side to Indian snacks and meals.

🍋 Ingredients:
6–8 whole amchur slices (dry mango)

2 cups water

½ cup jaggery (grated or chopped)

½ tsp fennel seeds (saunf)

½ tsp cumin seeds

½ tsp red chilli powder

¼ tsp black salt (kala namak)

¼ tsp salt, or to taste

½ tsp ginger powder (saunth) – optional

A pinch of asafoetida (hing)

🔥 Instructions:
1. Soak the Amchur
Rinse the amchur slices and soak them in 2 cups of water for 30–40 minutes (or boil gently for 10 minutes for quick prep).

Once softened, mash them slightly and strain to remove any fibrous parts (optional, for a smoother texture).

2. Cook the Base
In a saucepan, add the soaked amchur water and slices. Bring to a simmer.

Add jaggery and stir until fully dissolved.

3. Spice the Chutney
Add fennel seeds, cumin, chilli powder, black salt, regular salt, ginger powder, and hing.

Simmer on low heat for 8–10 minutes, stirring occasionally, until the chutney thickens slightly.

4. Cool and Store
Once the chutney reaches a syrupy consistency, remove from heat.

Let it cool completely. Store in a clean jar in the fridge for up to 2 weeks.

🍴 Serving Ideas:
Pair with samosas, kachoris, chaat, parathas, or dal-rice.

Use as a tangy sandwich spread or dip for fritters.

💡 Welza Tip:
Roast the fennel and cumin seeds lightly before adding for enhanced aroma. You can blend the chutney for a smoother texture if preferred.