Dried Mango Dip / Chutney (Amchur chutney)

Ingredients

• 4 tb. spoon dried mango powder (amchur)
• 1 cup brown sugar
• 2 cups water
• 3 tb spoon raisins (kismis)
• 4 tb spoon roasted sunflower seeds (surajmukhi ke beej)
• Dry spices: 👇
• 1 t.spoon roasted cumin seed powder
• 1/2 t.spoon red chilli powder
• 1/2 t.spoon black pepper powder
• 1/2 t.spoon garam masala
• 1/4 t.spoon roasted fennel seeds powder
• 1/2 t.spoon black salt
• 1/2 t.spoon salt

Steps

1. In a pan mix dried mango powder with 1/2 cup of water (total 2 cups water).Whisk very well so it is lump free.
2. Take this mixture in a broader pan & cook it for 5 minutes, stirring occasionally. Remove 1/4 cup of this mixture in a smaller bowl & add all the dry spices.Mix very well.
3. Add this mixture from the smaller bowl into the pan with dried mango powder & water mixture.Mix thoroughly. Now cook this mixture. Add raisins & cook till little thick.
4. Remove in an airtight container & cool completely. Lastly add roasted sunflower seeds & mix.
5. Store in fridge upto 6 months, if it lasts as it is tongue-tickling & it will be over soon if used regularly in chats, pakodas etc.
6. Note: Do not thicken the dip/ chutney too much, as it will thicken more on cooling. In case dip becomes too thick add little water only in the quantity you want to use & not in the whole chutney.