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Amchoor ki Meethi Chutney, Saunth Chutney Recipe

Sweet chutney made with mango powder, sugar and Indian spices
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Chutney /Dips
Cuisine: Indian, Satvik Food
Keyword: amchoor ki chutney, Meethi Chutney
Author: Anjana Chaturvedi


  • 1.5 cup Sugar / Chini
  • 4.5 tbsp Mango Powder / Amchoor Powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Black Salt / Kala Namak
  • to taste Salt / Namak
  • 1.5 tsp Roasted Cumin Powder / Jeera Powder
  • 1.5 tsp Ginger Powder / Saunth
  • 6 Sundried Dates / Chuhara / Kharik
  • 1.5 tsp Melon Seeds / Magaz / Kharbooje Ke Beej
  • 5 Cloves / Lavang
  • 4 Black Cardamom / Badi Elaichi
  • 15 Peppercorns / Sabut Kali Mirch
  • 5 Green Cardamom / Hari Elaichi


  • Peel black cardamom and green cardamom and take out the seeds .
  • Now grind the cardamom seeds along with cloves and pepper corn and make a powder and keep aside.
  • Soak dry dates for 4 hour ,remove the seed and chop to make thin slices.
  • Add 1.5 cups of water in a pan.
  • Add mango powder and mix well and cook on medium heat for 5 minutes.
  • Add sugar, salt, black salt, saunth,chili powder and simmer for 10 minutes.
  • Then add chopped dates, kishmish, ground garam masala, roasted cumin and mix.
  • Simmer till it started to thicken.
  • Now remove from the flame,it will thicken further when it cool down completely,so cook according to it.
  • When it thickens the thickness look like honey.
  • Store in a glass jar when cool down completely.
  • Stay well for minimum 6 months at room temperature if cooked properly


  1. You can also use jaggary instead of sugar.
  2. Freshly ground garam masla gives a very nice flavour so avoid using store brought garam masala.