Date raisin jaggery chutney with aam papad/amsotto or mango bar.
Chutney taste tangy, spicy, sweet in one word super yummy.
Serve it with lunch or dinner, aroma of this chutney definitely make you hungry.
Try and enjoy the heavenly taste.
You can get some more different chutney recipes here.
I have used date or khajur, raisins, dried mango sticks, jaggery or gur, aam papad or mango bar, chilli powder, black salt and roasted mixed spice powder or bhaja moshla in it.
Roasted mixed spice powder makes the chutney spicy and delicious.
Date or khajur – 1/2 cup, chopped in thin slices
Raisins – 2 tablespoon
Dried mango sticks – 1/4 cup
Jaggery or gur – 1/2 cup, powdered or grated
Aam papad or mango bar – 1/2 cup, cut into 1/2 inch cubes
Dry roasted powdered spices – 1 & 1/2 teaspoon
Black salt – 1/2 teaspoon
Kashmiri red chilli powder – 1 teaspoon
Water – 1 cup
Clean and soak the raisins and dried mango sticks in water.
Cut the dried mango sticks into 1″ pieces.
Heat jaggery with 1 cup water. When it starts to boil simmer the flame.
Add chopped dates, aam papad or mango bar, dried mango sticks, black salt and red chilli powder. Mix well and cook on low flame.
Cook till the mixture becomes thick and dried mango sticks and dates becomes tender. Stir occasionally.
Mixture should be thick don’t dried up completely.
Add 1 & 1/2 teaspoon dry roasted spice powder or bhaja moshla.
Get the roasted spice powder recipe here
Mix well and switch off the flame.
Taste and adjust the seasoning.
Chutney is ready. Let it cool down.
Enjoy the spicy tangy delicious chutney with your lunch or dinner. Or serve it with stuffed paratha in breakfast.
1. Kashmiri red chilli powder is optional. Added it for colour. You can omit it if you want.
2. You can use cashew nuts in the chutney with raisins if you like.
3. If you want your chutney less spicy use 1 teaspoon dry roasted spice powder instead of 1 & 1/2 teaspoon.
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