Amritsari Chutney
A delightful sweet, sour, and tangy chutney from the heart of Punjab. Made with dried plums, tamarind, and fresh mint, it's the perfect companion for Amritsari kulchas, parathas, or samosas. A burst of authentic Punjabi flavor in every spoonful!
For 12 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Soak the dried plums and tamarind in 1 cup of hot water for at least 30-60 minutes, or until they are very soft and pulpy.
- 2
Once softened, use your hands or a spoon to mash the mixture thoroughly
- a.Press the mixture through a fine-mesh sieve into a bowl to extract a smooth pulp. Discard any remaining seeds, skin, or fibers.
- 3
Step 3
- a.In a blender jar, combine the extracted plum-tamarind pulp, chopped onion, mint leaves, green chilies, sugar, red chili powder, roasted cumin powder, kala namak, and salt.
- 4
Blend the mixture into a smooth, thick paste
- a.Add a few tablespoons of water as needed, one at a time, to help the ingredients blend evenly and achieve a pourable consistency.
- 5
Transfer the blended chutney to a small saucepan
- a.Cook on low-medium heat for 10-15 minutes, stirring occasionally to prevent it from sticking. The chutney is ready when it thickens, darkens slightly in color, and the raw smell of the onion has disappeared.
- 6
Remove from heat and let the chutney cool completely
- a.It will thicken further as it cools. Transfer to a clean, airtight glass jar and store in the refrigerator.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper, more complex sweetness, replace the white sugar with an equal amount of powdered jaggery (gur).
- 2Taste the chutney before cooking and adjust the sugar, salt, and chili levels to achieve your perfect balance of sweet, sour, and spicy.
- 3If you're short on time, you can use 3 tablespoons of store-bought tamarind paste instead of soaking whole tamarind.
- 4Cooking the chutney is essential to mellow the sharp flavor of the raw onion and to increase its shelf life.
- 5Store the chutney in a sterilized glass jar in the refrigerator for up to 2 weeks.
Adapt it for your goals.
Spicier Version
Add one extra green chili or a pinch of garam masala at the end of cooking for an extra kick of heat and aroma.
Fruity TwistFruity Twist
Soak 4-5 pitted dates along with the dried plums to add natural sweetness and a richer texture to the chutney.
No Cook VersionNo-Cook Version
For a fresher, more pungent flavor, you can skip the cooking step. Note that this version will have a sharper onion taste and a shorter shelf life (about 3-4 days).
Why this is on our healthy list.
Aids Digestion
Tamarind and mint are traditionally used to promote healthy digestion, while the fiber from dried plums helps regulate bowel movements.
Rich in Antioxidants
Dried plums, tamarind, and spices like cumin are packed with antioxidants, which help protect the body against cellular damage.
Natural Flavor Enhancer
This chutney adds a burst of sweet, sour, and spicy flavors to meals, reducing the need for processed sauces that are often high in sodium and unhealthy fats.
Frequently asked questions
One serving of Amritsari Chutney (about 2 tablespoons) contains approximately 45 calories, primarily from the dried plums and sugar.