Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, amchur chutney with brown sugar – easy & quick recipe. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Amchur Chutney With Brown Sugar – Easy & Quick Recipe is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Amchur Chutney With Brown Sugar – Easy & Quick Recipe is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have amchur chutney with brown sugar – easy & quick recipe using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Amchur Chutney With Brown Sugar – Easy & Quick Recipe:

1. Take Amchur powder
2. Prepare Brown sugar
3. Prepare Water
4. Get Raisins
5. Get Roasted Sunflower seeds
6. Take Spices:
7. Prepare Roasted cumin powder
8. Get Garam masala
9. Get Black pepper powder
10. Take Red chilli powder
11. Get Roasted Fennel Powder
12. Get Black salt
13. Make ready Salt –

Steps to make Amchur Chutney With Brown Sugar – Easy & Quick Recipe:

1. Dissolve the amchur in a 1/2 cup of water and mix well. - Heat a deep saucepan and put dissolved amchur mixture with remaining 1 & 1/2 cups of water. Mix them well. - Let it boil for 5 minutes on medium flame. Now add brown sugar and mix till to dissolve.
2. Take 1/4 cup of prepared amchur brown sugar mixture in small bowl and add all spices. Mix them well. - Put prepared spices mixture and raisins back into the saucepan.
3. Cook the chutney on low flame till to right and little thick consistency. - Add roasted sunflower seeds once chutney cools down.
4. Tips: - Keep aside to cool and store in a glass jar. - This stays good in the fridge for 6 months. - Don’t overcook chutney. It will be thick when cools down. - You can add any dry fruits of your choice.

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