🥭 Dry Mango Chutney (Aamchur Ki Chutney)

A bold, tangy-sweet chutney made from sun-dried raw mango slices, jaggery, and spices — a flavor bomb in every spoon!

🧂 Ingredients:
½ cup dry mango slices (whole amchur) – cleaned

¾ cup jaggery – grated or chopped

2 cups water

1 tsp fennel seeds (saunf)

½ tsp nigella seeds (kalonji) (optional)

1 tsp cumin seeds

½ tsp red chili powder

¼ tsp black salt

¼ tsp regular salt (or to taste)

¼ tsp hing (asafoetida)

½ tsp roasted cumin powder

🍳 Instructions:
Step 1: Soak & Simmer the Mango
Rinse the dry mango slices and soak in 2 cups of water for 15–20 minutes.

Transfer to a saucepan and boil the mango slices in the same water for 10–12 minutes until soft.

Step 2: Add Jaggery & Spices
Add grated jaggery to the soft mango mixture. Stir well until it dissolves.

Now add salt, black salt, red chili powder, fennel seeds, cumin seeds, nigella seeds, and hing.

Simmer on low heat for 10–15 minutes, stirring occasionally until the chutney thickens and becomes glossy.

Step 3: Finish & Cool
Once the chutney reaches a slightly thick jam-like consistency, turn off the heat.

Add roasted cumin powder, stir, and let it cool completely.

🫙 Storage:
Store in a clean, dry glass jar.

Keeps well refrigerated for 2–3 weeks.

🍽️ Serving Suggestions:
Serve with parathas, mathri, puris, kachori, samosas, or dal-rice.

Also a great dip for snacks and chaats.

💡 Tips:
Adjust jaggery to make it sweeter or tangier as per your taste.

For smoother texture, you can blend the chutney once cooled.

Add a pinch of dry ginger powder (saunth) for a traditional touch.

🌿 Welza Twist:
Use Welza Whole Amchur Slices for an authentic, sun-dried mango flavor and pair it with Welza Fennel Seeds and Whole Cumin to elevate your chutney game!