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Mulberny Chutney (Shahtoot Ki Chutney)

Lip-smacking chutney prepared with the vibrant mulberries, sugar and flavoured with powdered spices with a dash of fresh lemon juice.

Preparation Time: 5 minutes

Cooking Time: 15 minutes


Shelflife- 1 Week .. Refrigerated

Ingredients and Quantity:

Mulberry (Shahtoot ),Deep Red & Black  stems discarded- 250 gm.

Demerara (Brown Sugar) / Refined Sugar/ Organic Jaggery Powder- 2 tbsp. / or more as per taste

Red Chilli Powder-1/2 tsp.

Black pepper powder- 1/2 tsp.

Dry ginger powder- 3/4th tsp.

Nutmeg powder- 1/4th tsp.

Fennel seeds , lightly toasted & powder- 1 1/2 tbsp.

Vegetable oil- 1 tsp.

Lemon juice, fresh-3/4 th tsp.

Rock Salt- ½ tsp.


Heat oil in a non-stick pan , add the washed and drained mulberries

Mix and cook on a low flame until the mulberries are pulpy. 

To this add the sugar, lemon juice, red chilli powder, black pepper powder, dry ginger powder, nutmeg powder and fennel seeds powder. 

Add rock salt.

Mix well and cook over low flame until the chutney has a jammy consistency. 

Remove from the flame. 

Transfer in a sterilised and dry glass bowl and let it cool down completely.

Store in a sterilised and dry airtight glass jar

Refrigerate and use / consume as and when required.

Chef Tips:

To further enhance its flavour add sun-dried and powdered mint leaves…1 tsp. 


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