This is Tarla Dalal’s recipe
2 Tbsp Amchoor ( Dried raw mango powder)
1/2 cup sugar
1/2 cup jaggery
1 cup water
1 tsp red chilli powder
1/2 tsp coarsely roasted ground jeera ( cumin seeds)
1 tsp moti saunf roasted and ground coarsely ( fennel seeds)
1/2 tsp kala namak ( black salt)
Mix the amchoor and sugar so that all the lumps in the amchoor are broken. Add the jaggery.
Then add the water and stir well so that there are no lumps at all.
Heat the mixture till the sugar dissolves and then simmer for five minutes on low to medium flame stirring at intervals.
You will notice that the chutney thickens a little and it will further thicken when it gets cold. So don’t overcook.
Add red chilli powder and coarsely ground moti saunf and jeera mixture.
Lastly add the black salt when the chutney is cool.
Cool it and store in the fridge.Can be safely stored for 1 to 2 days
This chutney is so versatile.It can be used for chats, bhelpuri and goes well with fried snacks like samosa etc.