Amchur Sonth Jaggery Chutney

Name: Amchur Sonth Jaggery Chutney
Total time: 900 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 cup Amchur powder; 1 1/2 cups Gur or Jaggery; 1 teaspoon dry ginger powder; 2 cups Water; 1 teaspoon melon seeds; 1 teaspoon whole coriander seeds crushed; 1 teaspoon crushed cashews; 1 teaspoon Roasted cumin powder; 1/2 teaspoon Garam masala; 1/2 teaspoon Black pepper powder; 1/2 teaspoon Red chili powder; 1/2 teaspoon Black salt; 1/2 teaspoon Salt

Sanchita Mittal @sm_thechef

Delhi

#GA4 #week15 #jaggery
Amchur Sonth Jaggery Chutney or dip 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 in North India. This chutney has a long shelf-life and can be preserved in an air-tight jar for 6 months.

Sanchita Mittal @sm_thechef

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Ingredients

15 minutes

6 servings

1/2 cupAmchur powder
1 1/2 cupsGur or Jaggery
1 teaspoondry ginger powder
2 cupsWater
1 teaspoonmelon seeds
1 teaspoonwhole coriander seeds crushed
1 teaspooncrushed cashews
1 teaspoonRoasted cumin powder
1/2 teaspoonGaram masala
1/2 teaspoonBlack pepper powder
1/2 teaspoonRed chili powder
1/2 teaspoonBlack salt
1/2 teaspoonSalt

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Steps

15 minutes

1

Dissolve the amchur powder and dry ginger powder in a cup of water and mix well.
2

Heat this amchur sonth mixture in a deep saucepan with remaining 1 cup of water & bring to a boil.
3

Let it boil for 5 minutes on medium flame. Now add gur/jaggery and mix until it dissolves
4

Now add spices mixture and crushed cashews and crushed coriander seeds into the saucepan
5

Cook the chutney on low flame to the right and little thick consistency.