Chasni Ki Chutney Recipe - Tangy chutney made with sugar syrup and a hint of cumin and peppercorn.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Sugar syrup ( शुगर सिरप/ चीनी का सिरप ) ,

Cuisine : Rajasthani

Course : Pickle Jams Chutneys

Chasni Ki Chutney

Hindi: cheeni
Ever imagined what life would be without some meetha? The gulab jamuns, barfis, pedas, laddoos, modaks, halwas…you can say let the sugar substitutes rule but not everything is possible with substitutes! One of oldest flavourings and condiments used by mankind, this ingredient is an instant provider of energy. Also available in various types, sugar is either derived from sugarcane or beetroot.

You can also find more Pickle Jams Chutneys recipes like Tomato Chutney, Sweet Lemon Pickle, Cucumber Chutney, Mixed Fruit Chutney. Or try out these recipes from Rajasthani Cuisine like Besan Kamal Kakdi, Methi Pakora, Bajri Churma, Aloo Mangodi.

Chasni Ki Chutney Recipe Card

Chasni Ki Chutney
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Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Chasni Ki Chutney

  • Sugar syrup 1 cup

  • Cumin seeds 1 teaspoon

  • Black peppercorns roasted and crushed 1 teaspoon

  • Asafoetida a pinch

  • Black salt (kala namak) 1/4 teaspoon

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Tamarind pulp 2 1/2 tablespoons

Method

Step 1

Roast cumin seeds in a pan.

Step 2

Add roasted and crushed peppercorns and asafoetida and roast till you get a nice aroma. Add syrup and mix.

Step 3

Add red chilli powder, black salt and salt and mix. Add tamarind pulp dissolved in a little water and cook the mixture for five minutes.

Step 4

Strain through a strainer and use. You can cool and store.

How to make Chasni Ki Chutney

Step 1

Roast cumin seeds in a pan.

Step 2

Add roasted and crushed peppercorns and asafoetida and roast till you get a nice aroma. Add syrup and mix.

Step 3

Add red chilli powder, black salt and salt and mix. Add tamarind pulp dissolved in a little water and cook the mixture for five minutes.

Step 4

Strain through a strainer and use. You can cool and store.

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