Amchur Jaggery Chutney is a sweet and tangy chutney made from dry mango powder, jaggery with some Indian spices. This chutney is largely used for the preparation of Indian chaats. Dry mango chutney is most popular in North India and is generally prepared for all festivals and family functions. The dry mango chutney is simple to prepare and with few ingredients. This chutney has a long shelf-life and can be preserved in an air-tight jar for 6 months.
Amchur powder – 4 tbsp
Powdered Gur or Jaggery – 1 cup
Water – 2 cups
Crushed Cashews – 1/4 cup
Roasted cumin powder – 1 tsp
Garam masala – 1/2 tsp
Black pepper powder – 1/2 tsp
Red chili powder – 1/2 tsp
Roasted Fennel Powder – 1/4 tsp
Black salt – 1/2 tsp
Salt – 1/2 tsp
- Dissolve the amchur in a 1/2 cup of water and mix well.
- Heat a deep saucepan and put dissolved amchur mixture with remaining 1 & 1/2 cups of water. Mix them well.
- Let it boil for 5 minutes on medium flame. Now add gur and mix till to dissolve.
- Take 1/4 cup of prepared amchur gur mixture in small bowl and add all spices. Mix them well.
- Put prepared spices mixture and crushed cashews back into the saucepan.
- Cook the chutney on low flame till to right and little thick consistency.
- You can also make this chutney with brown sugar or white sugar.
- Keep aside to cool and store in a glass jar.
- This stays good in the fridge for 6 months.
- Don’t overcook chutney. It will be thick when cools down.
- You can add any dry fruits of your choice.