Brij Amchur Chutney
Veg
Vegan
A thick, dark, tangy chutney made from dried raw mango powder (amchur), jaggery, roasted cumin, and dried chillies — the Brij counterpart to tamarind chutney, equally complex but with a fruity mango sourness. Used to dress chaat, dahi bhalla, and kachori.
Cuisines
Rajasthani
Malwi
Brij
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | dried mango slices |
| 1 tablespoon | fennel seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | nigella seeds (kalonji) |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 cup | jaggery, grated |
| 2 cups | water |
| 1 tablespoon | oil |
| — | salt to taste |
Instructions
- 1 Soak the dried mango slices in 2 cups of water for about 15 minutes until they soften.
- 2 In a pan, heat oil over medium flame. Add fennel seeds, cumin seeds, mustard seeds, and nigella seeds.
- 3 Allow the seeds to splutter, then add the soaked mango slices along with the water.
- 4 Add red chili powder, turmeric powder, and salt. Stir well to combine.
- 5 Add the grated jaggery and mix until it dissolves completely.
- 6 Simmer the mixture on low heat for 10-15 minutes until it thickens to a chutney consistency.
- 7 Remove from heat and let it cool before serving.
Tips
Adjust the amount of jaggery according to your desired level of sweetness.