Aamras is a traditional Indian breakfast dish made with rice, lentils and spices. The dish is cooked in a gravy of tamarind, ginger, garlic and tomatoes. It is often eaten as a snack or as part of the meal for lunch or dinner.

Aamras is a North Indian dish that is made with poori. It’s spiced up with ginger, garlic, and green chilies. It’s also served with yogurt or tamarind sauce. This recipe makes a simple version of this dish.

Aamras is a dish of Indian summer pleasure. North Indian aamras is a rich mango relish. It’s just mango pulp/puree with a little of flavor. It’s very tasty and is often served as a side dish in India with pooris/puris and chapatis. Pooris are Indian puffed flatbreads that are deep fried in oil. Chapatis are Indian flatbreads. The combination of hot chapatis, pooris, and cold aamras is delicious and lethal. It’s a great way to start the day. 

In Hindi, aam signifies mango, while ras indicates pulp or juice. As a result, the term aamras was coined. Gujarat, Maharastra, Rajasthan, and other Indian states have their own versions of aamras. In different regions of India, aamras is typically flavored with cardamom, saffron, or ginger.

Cardamom-flavored aamras (mango pulp/puree) are my favorite. Aamras is a tasty and simple dish to prepare. Simply combine a few items in a blender to get a smooth purée. That’s all there is to it.

P.S. The flavor of aamras is entirely determined by the kind and grade of mangoes used. Aamras made from Alphonso, Kesar, and Raspuri mangoes are excellent. However, you may create aamras with any sweet mango type.


Ingredients:

  • 1 mango, medium size
  • sugar (two tablespoons)
  • 1/4 teaspoon powdered cardamom
  • a quarter cup of milk or water 

1-2 servings

Time to prepare: 4–7 minutes


Method of Preparation:

  1. The mango should be rinsed and peeled. Then cut it up roughly. Remove the pith and throw it away.
  2. In a blender, combine the mango chunks. Combine the remaining ingredients in a mixing bowl.
  3. Blend until completely smooth. The consistency of the aamras should be thick.
  4. Serve as a side dish with hot chapatis and pooris after chilling for 1-3 hours. 

Notes:

  1. Depending on the sweetness and sourness of your mangoes, adjust the quantity of sugar you add. To offset the sourness of sour mangoes, add extra sugar. Sweet mangoes need less sugar, if any at all. Depending on your taste, adjust the quantity of sugar you use.
  2. When you add sugar to aamras, it thins down the consistency. Your aamras will get more liquid as you add additional sugar. As a result, alter the quantity of milk/water you use as needed.
  3. You may make aamras thicker by omitting the water/milk.
  4. This aamras may be kept in the fridge for 5-7 days. 

Here’s the weird part: I already like aamras. I sit down with a large bowl of aamras and eat it all up. At any time of day, I love it as a dessert, snack, or sweet dish. I lick the dish clean because I like it so much.

And this is how I feel about my aamras. This manner, it tastes a lot better than regular aamras. This requires a little planning ahead of time, and here’s how to do it. 

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To create it, follow these steps:

  1. Bring 2 cups of water to a boil in a saucepan. Add 1-2 mangoes to the mix. Cook for 3 minutes on low heat.
  2. Cook for 3 minutes on the other side after turning the mangoes. The goal is to simply cook the mangoes until they become a golden brown color on both sides. That’s when they’re fresh out of the oven.
  3. Take them off the heat and out of the water. Allow them to cool fully.
  4. Mangoes should be peeled. Put the mangoes with the pulp in one dish and the skins in another.
  5. Squeeze off as much mango pulp as possible and discard the rind.
  6. Using your hands, squeeze out any pulp stuck to the peels. If necessary, add 1/2 cup of water to assist press off any extra pulp stuck to the peel. However, using water decreases the mango puree’s shelf life. 
  7. In a blender, combine the mango pulp from both dishes and the sugar until smooth. Depending on the sweetness and sourness of the mangoes, adjust the quantity of sugar you add. 
  8. For 1-3 hours, chill the thick mango pulp.
  9. Serve it plain or with hot pooris and chapatis.
  10. If desired, sprinkle cardamom powder over top for extra flavor.
  11. This pureed mango pulp/aamras may be kept at home for 10-15 days without using any water or preservatives. If you’ve used water, be sure to empty the container within 5 days.

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P.S. The technique outlined above is identical to how my mother prepares her delectable mango juice at home. She prepares mango pulp in the manner described above. To have a rich mango juice, we dilute the mango pulp as required. That mango pulp may be kept at home for 10-15 days without the use of preservatives. Click here for a more comprehensive recipe. 


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Aamras is a popular Indian dish. The ingredients include the fruit of the tamarind tree, which is known as aamras. Reference: aamras fruit.

Frequently Asked Questions

What is aamras called in English?

Aamras is called mango chutney in English.

Can we store aamras?

Amras is a special type of item in the game that cannot be stored.

How do you store aamras in the freezer?

Aamras can be stored in the freezer for up to 3 days.

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