How to make Anjeer Ki Chutney -

Tempting figs and almonds chutney

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Figs (अंजीर), Almonds (आलमंड/बादाम)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

For more recipes related to Anjeer Ki Chutney checkout Anjeer Chutney . You can also find more Pickles, Jams and Chutneys recipes like Drumstick Pickle Garlic Pickle - SK Khazana Methiya Keri Rajma Hummus

Anjeer Ki Chutney

Anjeer Ki Chutney Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve :

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Anjeer Ki Chutney Recipe

  • Figs 500 grams

  • Almonds 15-20

  • Oil 3 tablespoons

  • Garlic chopped 4-5 cloves

  • Onion chopped 2 medium

  • Malt vinegar 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Sugar 4 tablespoons

  • Green chillies finely chopped 3

  • Green cardamom powder 1 teaspoon

  • White vinegar 2 tablespoons

  • Melon seeds (magaz) 1 tablespoon


Step 1

Blanch anjeer and almonds. Peel almonds and slice. Heat two tablespoons of oil in a kadai, add garlic and sauté briefly. Add onions and sauté. Add malt vinegar, red chilli powder, salt and three tablespoons of sugar.

Step 2

Add a quarter cup of water and mix well. Remove from heat and let cool. Grind together anjeer, green chillies, half of the almonds, green cardamom powder and the cooked ingredients.

Step 3

Add one tablespoon of white vinegar and water to dilute the paste. Heat remaining oil in a kadai but take care not to heat it too much. Add melon seeds and remaining sliced almonds. Add the ground chutney and mix well. Adjust seasoning. Add remaining sugar for glaze and white vinegar for sourness. Serve when cool.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.