Amchoor Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 100g - dried mango pieces (amchoor)
  • 50g - dried dates deseeded (khajoor)
  • 50g - raisins
  • 100g - sugar
  • 1 tsp - each cumin and mustard seeds
  • 1 tsp - red chilli powder
  • 1 tsp - coriander seed powder
  • 1/4 tsp - turmeric powder
  • 1/8 tsp - asafoetida powder
  • Salt, to taste
  • 1 tbsp - fresh curds
  • 1 cup - water
  • 1 tbsp - oil

How to Make Amchoor Chutney

  • Wash amchoor thoroughly. Pressure cook amchoor and khajoor with plenty of water (approx. 3 whistles) till tender.
  • Drain in colander, mash coarsely by hand.
  • Boil raisins in a little water till plump. Drain, keep aside.
  • Add curd, mix well.
  • Boil sugar and water in a vessel till syrup is sticky between fingers.
  • Crush mustard and cumin seeds together, coarsely.
  • Add raisins, crushed seeds, dry masalas except asafoetida and salt, to amchoor.
  • Add slightly cooled syrup to amchoor, mix very well.
  • Check taste, add more sugar or spices as necessary.
  • Heat oil in a small saucepan, add asafoetida and pour over amchoor. Stir with spatula and blend well.
  • Cool completely before pouring in airtight jars.
  • Refrigerate when not required.
  • Serve with any dish as a chutney or as a topper for breads, chappatis, etc.