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Amchoor Chutney In 10 Minutes

Course Side Dish
Cuisine Indian
Keyword Meethi Chutney
Prep Time 2 minutes
Cook Time 8 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 ┬áLemon


  1. Take Amchoor powder, sugar and water in a vessel and mix everything using a ladle.

  2. Put the vessel on medium flame.Keep stirring so that sugar does not caramelize sticking to the bottom of the vessel.
  3. Add all the spices except the lemon juice.
  4. After 3 to 4 minutes when the sugar dissolves completely, lower the flame and let it cook on sim gas.
  5. After 5 minutes, when the sauce (chutnehas reached the desired consistency, squeeze lemon juice. Give it a final boil and switch off the gas.
  6. When cool, pass it through a strainer. Now, this step is optional. I usually prefer as it is without straining.
  7. Fill in a glass bottle and keep in refrigerator.
  8. Use when required.

Recipe Notes

  1. Always stir it nicely before cooking. This is because sugar, if at the bottom, tends to get burnt very fast.
  2. If using jaggery or khaand then break it into small pieces before adding to the amchoor water mix.
  3. Do not cook for too long. The chutney gets thicker once cooled so leave it little liquidy only.
  4. Lemon juice gives a glossy finish to the chutney, hence added.
  5. Quantity of water may vary a little.
  6. If the chutney gets thick, you may add little more water.
  7. 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.