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Curcuma Amada Chutney

5 from 4 votes

Curcuma amada or mango ginger is a plant of the family of ginger and closely related to turmeric. It is similar to common ginger but has a raw mango taste. These are used in making pickle in South India and used in making chutney in North India.
Dry mango ginger used in making garam masala. Is has a strong flavour so no need to add any extra spices in chutney. I used radhuni seeds which has a mild flavour to enhance the chutney.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Recipe Taste Sweet
Servings 2


  • 1/2 cup Tomato juice
  • 2 tbsp Tamarind juice
  • 2 tbsp Beetroot juice
  • 2 tbsp Jaggery powder
  • 2 tbsp Raisin
  • 1 tbsp Ginger (amada), grated
  • 1/2 tsp Red chili powder
  • 1/2 tsp Radhuni seeds
  • Salt to taste


  • Boil separately Beetroot, tomato and tamarind. Get juice from all these three.
  • Sieve the boiled tomatoes there should not be and seeds and skins.
  • Now add jaggery onto tamarind juice. Then add red chilli powder, salt, raisin, beetroot juice and tomato juice.
  • Boil all these until thick gravy then rub the radhuni seeds and sprinkle on the chutney.
  • Finally add grated amada the main Hero of the chutney. Close the lid and leave it for a few minutes to spread the flavour all over the chutney. After then it can be served.
    Curcuma Amada Chutney - Plattershare - Recipes, food stories and food lovers


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5 from 4 votes

Recipe Nutrition

Calories: 139 kcal | Carbohydrates: 34 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.2 g | Sodium: 103 mg | Potassium: 268 mg | Fiber: 3 g | Sugar: 29 g | Vitamin A: 283 IU | Vitamin C: 8 mg | Calcium: 41 mg | Iron: 2 mg

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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