This amra'r chutney is family recipe that is made for the brief period of time in the year when both the smaller, more sour desi amra, as well as the larger, sweeter biliti amra is in season. Amra is a sour fruit that is very popular in Bengal. We are making a runny, thin chutney today, but you could easily make it thicker and more jam-like by using less water when pressure cooking the amra.
- Peel all the amra, and cook them in the pressure cooker with 350 ml water and 8 g salt, until soft.
- Once they are cool enough to touch, extract the pulp.
- Heat vegetable oil, and temper it with a dried red chilli and panch phoron.
- Add the pulp and the water that was used for boiling the amra. Add a pinch of turmeric and mix everything together.
- Add sugar and allow it to bubble until the chutney has reached the desired consistency.
- Finish with coarsely ground bhaja moshla.