Bengali Amra Chutney: A Sweet, Sour And Spicy Treasure
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The sheer diversity of fruit that we have on the Indian subcontinent is wondrous. Every region has its own favourites and specialities. The Amra or Hog Plum as they’re sometimes known is just another part of that colourful spectrum. Native to southeast Asia and in particular found in India, Bangladesh, Pakistan, Sri Lanka, Myanmar, China, Malaysia and Thailand, the Amra fruit is a sour but popular fruit that’s often made into pickles, jams and chutneys

Aside from being tangy and delicious, Amra also has a number of medicinal benefits too. In Ayurveda, it’s known as Amrataka and is used to treat everything from earaches to hypertension. Rich in tannins and starch, it’s believed to increase the kapha – the air and water element, and reduce vata – the air and space elements in the body.

Astringent and piercing, the flavour is often compared to that of raw mangoes, and in fact, they’re known as Wild Mangoes in many parts of India. In Bengal especially, Amra is enjoyed as a chutney. A balanced combination of sweet, sour and spicy that is layered with flavours. This sticky chutney has a distinct flavour from the panch phoron (Bengali five spice blend), fresh ginger and bhaja masala that’s added. These traditional flavours help make Amra chutney very popular in the state.


  • 300 gm amra 
  • 1 tbsp ginger paste 
  • 2 tbsp mustard oil
  • 2 cups water


  • 1 tsp panch phoron
  • 1 dry red chilli
  • ¼ tsp turmeric powder
  • ¼ tsp red chilli powder
  • ½ tsp bhaja masala
  • 4 tbsp sugar
  • ¼ tsp salt


  • Soak the hog plums in water for 10 mins at room temperature. 
  • Wash and clean the amra thoroughly; rub the skin and wash it again. It will help to wash away the tartness of amra.
  • Peel the skin of amra and chop into halves or quarters, depending on the size.
  • Heat mustard oil in a wok until the oil turns pale yellow.
  • Add panch phoron and dry red chilli and allow to sizzle.
  • Add freshly pounded ginger and fry for 30 sec.
  • Pour the chopped amra into the wok and fry for 2-3 mins.
  • Add turmeric powder and fry for another 30 secs or until the raw smell is gone.
  • Pour water and bring it to a boil. Cover the wok & cook for 10 mins on medium flame.
  • Check whether amra is cooked thoroughly. If not cooked properly cook for another 2-4 mins.
  • Add sugar and mix well until sugar dissolves completely. Don't add sugar if amra is not cooked yet; once sugar is added amra will not be cooked anymore.
  • Bring it to boil until chutney reaches to desired consistency.
  • Sprinkle bhaja masala on top and switch off the flame.
  • Transfer Amrar Chatni into a glass bowl and cover. Bring it to room temperature and serve.