Instant 10 Minute Meethi Chutney Saunth is too yummy to resist.
Chaat and Meethi Chutney go hand in hand.
No chaat, be it Alloo Tikki Chaat or Dahi Bhalle or Papdi Chaat or any other, is complete without meethi chutney.
It is a very good accompaniment to meals too.
Add any fruit, usually mango or banana or pomegranate and a side dish is ready to be served along with veggies etc.
Like many North Indian families, I too have meethi chutney in my refrigerator almost all the time. My father in law was very fond of it. Often he would have it with his meals.
Sweet n sour meethi chutney is versatile and can be used in host of things.
In Dahi Bhalla, it is layered on Beaten curd.
In Alloo Tikki, the combination of coriander chutney and meethi chutney, adds dollops of tanginess and taste to it.
In Papdi chaat, again meethi chutney along with beaten curd and coriander chutney gives all the flavour.
Add it your Bhel Puri and see the difference.
If nothing fancy then just add some chopped banana/mangoes or pomegranate seeds to this meethi chutney and wow… a wonderful delicacy is ready to be served with your meals.
Usually meethi chutney is made from tamarind paste and tastes good too but it takes time and needs some advance preparations. Whereas, Instant 10 Minute Meethi Chutney Saunth, made from amchoor powder gets ready instantly. It is absolutely hassle free.
Meethi chutney is simply sweetned amchoor/tamarind paste.
Then why is that meethi chutney at some places is far better as compared to other places ?
Well, the key to this difference lies in spices. Yes, the type of spices you add to this chutney makes a huge difference.
I add certain spices which are not very popular and are not easily available. If you get these, well and good. But in case you don’t then you may skip these spices. These are Nausadar and Dry Kachri crushed.
Nausadar (Sal Ammoniac) and Dry Kachri adds a unique tanginess to this meethi chutney.
Some people like to add Raisins or Dried Dates (Chhuara) in this Meethi Chutney. If you wish, you can finely chop these and add to the chutney at the time of cooking it.
In my family, my aunt Mrs. Nirmal Gupta is known for sweet n tangy … awesomely delicious Meethi Chutney.
Here, I am sharing with you her recipe of instant meethi chutney.
This meethi chutney, though made instantly, but can be stored easily for 5 to 6 months in refrigerator.
Any time you wish to use, just take it out from the refrigerator and use as desired.
You can sweeten this chutney by using either sugar or jaggery. But I normally make it with ‘khaand’. Khaand is basically crystallised unrefined sugar.
For Diwali Puja every year, we buy ‘Khaand toys’ as part of the ritual. So, later, I use this khaand only for making meethi chutney.
Here, along with the recipe, I am also sharing with you the ratio of amchoor, sugar and water.
At times, we need meethi chutney for sacred purposes where we can neither use the stored chutney nor can we taste. In such situation, using this ratio, you can make meethi chutney by using just 1 spoon amchoor also.
Let’s see the recipe now.
But one minute, first lets have a look at the ratio…
Amchoor : Water : Sugar
1 : 2 : 4
Hence, for every 1 part amchoor powder, you need double the water and 4 times sugar.
Like I have taken here, 1/4 cup Amchoor powder, 1/2 cup (that is, double) water and 1 cup ( 4 times) Khaand.
Now, the recipe…
Preparation Time: 2 Minutes
Cooking Time: 7 to 8 Minutes
Yields: 300 g Approx.
1/4 Cup (30 g) Amchoor (Dry Mango Powder)
1/2 Cup ( 100 ml) Water
1 Cup ( 200 g) Sugar
1 Tsp Salt
1 Tsp Rock Salt (Kaala Namak)
1/2 Tsp Red Chilli Powder
1 Tsp Black Pepper Powder
1 Tsp Garam Masala
1 Tsp Roasted Cumin Powder
1 Tsp Ginger Powder (Saunth)
1Tsp Dry Pomegranate seeds Powder (Anardana)
Pinch of Nausadar (Sal Ammoniac) (Optional)
1 pc Dry Kachri, crushed (Optional)
Juice of 1/2 Lemon
- Take Amchoor powder, sugar and water in a vessel and mix everything using a ladle.
- Since I used Khaand, I first crushed it then measured it.
- Put the vessel on medium flame.
- Keep stirring so that sugar does not caramelise sticking to the bottom of the vessel.
- Add all the spices except the lemon juice.
- After 3 to 4 minutes when the sugar dissolves completely, lower the flame and let it cook on sim gas.
- After 5 minutes, when the sauce (chutney) has reached the desired consistency, squeeze lemon juice. Give it a final boil and switch off the gas.
- When cool, pass it through a strainer. Now this step is optional. I usually prefer as it is without straining.
- Fill in glass bottle and keep in refrigerator.
- Use when required.
- Always stir it nicely before cooking. This is because sugar, if at the bottom, tends to get burnt very fast.
- If using jaggery or khaand then break it into small pieces before adding to the amchoor water mix.
- Do not cook for too long. The chutney gets thicker once cooled so leave it little liquidy only.
- Lemon juice gives a glossy finish to the chutney, hence added.
- Quantity of water may vary a little. If the chutney gets thick, you may add little more water.
- After taking out of the refrigerator, if it is too thick then adjust consistency by adding water. Add water only to that much quantity as you wish to use and not to the entire chutney. Use normal water.
Detailed Recipe With Pics
Take Amchoor Powder, water and sugar in a heavy bottomed vessel.
Put it on gas stove. Keep stirring. Add all the spices except lemon juice.
Cook for 5 to 7 minutes till desired consistency is achieved.
Lastly, add lemon juice. Give it a boil and take it off from the flame.
When cools down, fill it up in a glass container and keep in refrigerator.
Use as desired.
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