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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!
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.
Once softened, use your hands or a spoon to mash the mixture thoroughly. Press the mixture through a fine-mesh sieve into a bowl to extract a smooth pulp. Discard any remaining seeds, skin, or fibers.
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.
Blend the mixture into a smooth, thick paste. Add a few tablespoons of water as needed, one at a time, to help the ingredients blend evenly and achieve a pourable consistency.
Transfer the blended chutney to a small saucepan. 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.
Remove from heat and let the chutney cool completely. It will thicken further as it cools. Transfer to a clean, airtight glass jar and store in the refrigerator.
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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!
This punjabi recipe takes 40 minutes to prepare and yields 12 servings. At 45.06 calories per serving with 0.4g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Add one extra green chili or a pinch of garam masala at the end of cooking for an extra kick of heat and aroma.
Soak 4-5 pitted dates along with the dried plums to add natural sweetness and a richer texture to the chutney.
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).
Tamarind and mint are traditionally used to promote healthy digestion, while the fiber from dried plums helps regulate bowel movements.
Dried plums, tamarind, and spices like cumin are packed with antioxidants, which help protect the body against cellular damage.
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.
One serving of Amritsari Chutney (about 2 tablespoons) contains approximately 45 calories, primarily from the dried plums and sugar.
Yes, in moderation, it can be part of a healthy diet. It's made from natural ingredients like dried plums and tamarind, which are good sources of fiber and antioxidants. However, it does contain sugar, so it should be consumed mindfully.
When stored in a clean, airtight glass jar in the refrigerator, this cooked chutney will last for up to 2 weeks. The no-cook version will last for 3-4 days.
Absolutely. You can substitute the block tamarind with about 3 tablespoons of seedless tamarind paste. This will save you the soaking and straining time.
This chutney is traditionally served with Amritsari Kulcha. It also pairs wonderfully with samosas, pakoras, parathas, dahi bhalla, and other chaat items.
Bitterness can sometimes come from the tamarind if it has too many seeds or fibers, or if the mint leaves used were not fresh. Ensure you strain the pulp well and use fresh, vibrant mint leaves.