About this recipe:Amra or June Plum is a sour fruit that can be found in tropical areas, such as Bangladesh. It has a hard fibrous pit. Amra Chutney is a recipe native in Jessore, southwest region of Bangladesh. The chutney is sweet, spicy and sour, and is delicious by itself.
Directions Prep:35min › Cook:50min › Extra time:15min other › Ready in:1hr40min
Peel the skin off the amra and boil in water with lid on for 10 minutes.
Filter the water out and set the fruits aside.
Prick the coconuts open and grate the coconut flesh out. Blend the grated coconut with 500 liters of water. Pour the blended coconut-water mixture on a muslin sieve and allow the coconut extract, or coconut milk to filter out on a bowl.
When the coconut milk has been extracted, heat a pan with oil.
Fry the mustard seeds, onion slices, cardamom and cinnamon stick. Sprinkle in the turmeric powder and salt. Continue to stir and mix well.
Now add the whole boiled amra fruits. Stir slightly and pour in the coconut milk. Stir slowly and sprinkle the sugar and green chillies. Allow to cook on low heat for 40 minutes with lid on.
The water will dry and a thick gravy will form. Oil will start to simmer and float on top. The water will dry and a thick gravy will form. Oil will start to simmer and float on top.
The amra will become very soft and smooth like butter. Set aside for the night.
Heat the chutney for 10-15 minutes the next day. If needed, add a few drops of water. Heating the chutney again the next day will give the correct thickness and taste.
Use next day
Heat the chutney for 10-15 minutes. If needed, add a few drops of water. Heating the chutney again after a night of leaving it for setting, will give the correct thickness and taste.