Sweet & Spicy Ber Chutney

Name: Sweet & Spicy Ber Chutney
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 servings
Cuisine: north_indian
Ingredients: 250 g ber (fresh Indian jujubes, washed and deseeded); 3 tbsp jaggery (grated or powdered); 0.5 cup water (for cooking the ber); 1 pinch salt; 1 pinch red chili powder; 1 pinch cumin powder; 1 tsp oil; 0.5 tsp mustard seeds; 2 pcs dried red chili (broken into half); 1 pinch asafoetida; 1 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A rustic, tangy chutney made from fresh Indian jujubes (ber) that balances sweet, sour, and spicy notes beautifully. Slow-cooked with jaggery and a punchy tempering of mustard seeds and red chilies, this winter-special condiment pairs wonderfully with parathas or dal-rice.

PREP

10m

COOK

25m

SERVES

1 TBSP

27 cal

SERVINGS

METHOD · 6 STEPS

prep
Wash and deseed the ber.
1.Rinse the fresh ber thoroughly under running water.
2.Slice each ber open and remove the hard seed inside.
3.Roughly chop the deseeded ber into smaller pieces.
boil · ~20 min
Cook the ber until soft.
Place the deseeded ber in a pan with water, salt, red chili powder, and cumin powder. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the ber are completely soft and mushy.
mix · ~7 min
Mash and add jaggery.
Using the back of a spoon, mash the cooked ber well in the pan. Add the grated jaggery and stir over low heat for 5-7 minutes until the jaggery melts completely and the chutney thickens slightly.
TIPDon't let the jaggery burn — keep the heat low and stir continuously once it's added.
temper · ~2 min
Make the tempering.
1.Heat oil in a small tempering pan over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add dried red chilies and a pinch of asafoetida.
4.Sauté for a few seconds until the chilies darken slightly.
mix · ~1 min
Pour the tempering over the chutney.
Immediately pour the hot tempering over the cooked ber chutney. Stir well to combine everything evenly.
garnish
Garnish with fresh coriander and serve.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Choose ripe, slightly soft ber for the best natural sweetness and easy deseeding.
2
Don't skip the asafoetida in the tempering — it adds a subtle savory depth that balances the sweet-sour profile.
3
For a chunkier texture, mash only half the ber and leave the rest in small pieces.
4
Store in a clean, dry glass jar in the fridge for up to 2 weeks — the flavor deepens after a day.
5
If the chutney turns too thick after cooling, stir in a tablespoon of warm water to adjust consistency.

RECIPE VARIATIONS