Instant Pot Amchoor Chutney Recipe – Quick & Tangy Indian Dip

Last Updated on 2 months by Neha Deshmukh

Instant Pot Amchoor Chutney Recipe – Quick & Tangy Indian Dip

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? And this Instant Pot Amchoor Chutney? It’s a game-changer. Seriously, it’s tangy, a little spicy, and comes together in minutes. I first made this when I was craving the flavors of home and didn’t have hours to spend in the kitchen – it’s been a staple ever since!

Why You’ll Love This Recipe

This Amchoor Chutney is perfect for so many reasons. It’s incredibly quick – we’re talking 5 minutes in the Instant Pot! The Instant Pot makes it so easy, and honestly, the flavor is just amazing. It’s a fantastic dip for samosas, pakoras, or even just with some warm roti. Plus, it’s super versatile – you can adjust the spice level to your liking.

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• ?? cup water (about 240ml)
• ?? cup amchoor (dried green mango powder) (about 60g)
• ?? cup sugar (about 150g)
• 1 teaspoon roasted cumin powder
• 1 teaspoon salt
• ?? teaspoon kala namak (black salt) (about 1/2 tsp)
• ?? teaspoon cayenne pepper (adjust to taste)
• ?? teaspoon black pepper

Ingredient Notes

Let’s talk about a couple of key ingredients that really make this chutney special:

Amchoor (Dried Green Mango Powder) – Origin & Flavor Profile

Amchoor is a staple in Indian kitchens, and for good reason! It’s made from unripe green mangoes that are dried and ground into a powder. It has a wonderfully tart, fruity flavor that adds a lovely tang to dishes. You can usually find it at Indian grocery stores, or online.

Kala Namak (Black Salt) – The Secret to Authentic Flavor

Don’t skip the kala namak! It’s a volcanic rock salt that has a unique sulfurous aroma and flavor. It adds a depth and complexity to the chutney that you just can’t get with regular salt. It really makes it taste authentic.

Spice Level Customization

I like a little kick, but feel free to adjust the cayenne pepper to your preference. Start with a pinch and add more until it’s just right for you. My friend, Priya, actually adds a tiny bit of red chili powder too for extra heat!

Step-By-Step Instructions

Okay, let’s get cooking! It’s seriously simple.

1. Combine all the ingredients in your 6-quart Instant Pot. Give everything a good mix to make sure it’s all combined.
2. Secure the lid, making sure the pressure valve is closed.
3. Cook on high pressure for 5 minutes. That’s it!
4. Once the cooking time is up, do a quick-release of the pressure. Be careful of the steam!
5. Give the mixture a good stir. It will be quite liquidy at this point.
6. Transfer the chutney to an airtight container and let it cool completely.
7. Refrigerate for at least 2 hours, or even overnight, to allow it to thicken. It will thicken up beautifully as it cools.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t be afraid to taste and adjust the seasoning! Everyone’s palate is different.
• If you don’t have an Instant Pot, you can make this on the stovetop. Just simmer the ingredients in a saucepan for about 15-20 minutes, stirring occasionally, until thickened.
• For a smoother chutney, you can blend it with an immersion blender after cooking.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustments

As mentioned before, adjust the cayenne pepper. You could also add a small green chili, finely chopped, for a fresh heat.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Festival Adaptations (e.g., Diwali, Holi)

During Diwali, my family loves to serve this with a variety of savory snacks. For Holi, it’s amazing with dahi bhalle (lentil fritters). It’s a great addition to any festive spread.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• As a dip for samosas, pakoras, and vegetable fritters.
• With roti or paratha.
• As a spread for sandwiches or wraps.
• Alongside Indian thalis.

Storage Instructions

Leftover chutney? No problem!

• Store in an airtight container in the refrigerator for up to a week.
• The flavor actually gets better after a day or two!

FAQs

Let’s answer some common questions:

What is Amchoor and can I substitute it?

Amchoor is dried green mango powder. If you absolutely can’t find it, you can try substituting with tamarind paste (about 2 tablespoons), but the flavor won’t be quite the same.

What does Kala Namak taste like and where can I find it?

Kala namak has a unique sulfurous, slightly egg-like flavor. It adds a wonderful depth to Indian dishes. You can find it at Indian grocery stores or online.

Can I make this chutney without an Instant Pot?

Yes! Simply simmer all the ingredients in a saucepan for 15-20 minutes, stirring occasionally, until thickened.

How long will this chutney stay fresh in the refrigerator?

Up to a week in an airtight container.

Can I freeze this Amchoor Chutney?

Yes, you can! Freeze in small portions for up to 3 months. Just thaw completely before using.