Instant Amchoor Ki Meethi Chutney is too yummy to resist. Like many North Indian families, I too have meethi chutney in my refrigerator almost all the time. Enjoy it with a variety of dishes be it Dahi Bhalla or Alloo Tikki or any other chaat.
We all love eating meethi chutney at least on Dahi vada if not on other things. But at times, making meethi chutney is pain either due to time involved in making it or the proper quantity of water and sugar added to it.
But in this post, I am sharing a recipe of Meethi chutney that is made using Dry Mango Powder or say amchoor and it gets ready in less than 10 minutes and the taste is simply awesome. Also, the exact ratio of ingredients is given so that you can make it blindfolded too and without any need to taste it.
What Is Meethi Chutney?
Meethi chutney is spicy, tangy, sweet chutney which is a must ingredient in chaat. No chaat is complete without this khatti meethi chutney. It is also known as ‘saunth” in our local language.
Having saunth or meethi chutney in the refrigerator means that an additional dish is always ready to be served with the meals. It is almost always there in my house too as my father in law was very fond of it. Often he would have it with his meals.
How To Make Meethi Chutney
Meethi chutney is normally prepared with imli or amchoor. Meethi chutney, made from imli (tamarind paste) tastes good too but it takes time and needs some advance preparations. Whereas, this meethi chutney made from amchoor gets ready in just 1o minutes. It is absolutely hassled free.
Also, when raw mangoes are there in season then I make meethi chutney using those raw mangoes too. Amchoor is dried raw mango only so chutney made with raw mangoes tastes equally good.
How To Use Amchoor Ki Meethi Chutney
Sweet n sour Meethi Amchoor ki Chutney is versatile and can be used in a host of things.
- Chaat and Meethi Chutney go hand in hand. chaat, be it Alloo Tikki Chaat or Dahi Bhalle or Papdi Chaat or any other, is complete without meethi chutney.
- 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.
- 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.
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.
Shelf Life Of Amchoor Chutney
This amchoor ki meethi chutney, though made instantly but can be stored easily for 5 to 6 months in the refrigerator.
Any time you wish to use, just take it out from the refrigerator and use as desired.
Choice Of Sweetener In Amchoor Chutney
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.
Ratio Of Ingredients In Amchoor 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 a situation, using this ratio, you can make meethi chutney by using just 1 spoon amchoor also.
So, let’s 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.
Recently I tried this Meethi chutney with raw mangoes and it turned out superb. So, in the season of raw mangoes, try this meethi chutney.
Detailed Recipe Of Amchoor Ki Meethi Chutney With Pics
- Take Amchoor Powder, water and sugar in a heavy-bottomed vessel.
- Put it on the 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 the refrigerator.
- Use as desired.
Recipe /Card Of Amchoor Chutney
Amchoor Chutney In 10 Minutes
- 1/4 Cup (30 g) Amchoor (Dry Mango Powder)
- 1/2 Cup (100 m) 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)
- 1 Tsp Dry Pomegranate seeds Powder (Anardana)
- Pinch of Nausadar
- 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.
Put the vessel on medium flame.Keep stirring so that sugar does not caramelize 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 (chutnehas 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 a 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.
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