Dabeli Chutney

This tangy and sweet dabeli chutney is made with fruit jam and spices. It is perfect for Kutchi Dabeli and is similar to the chutney used by street food vendors in India.

It takes less than 5 minutes to prepare and it's a no-cook chutney recipe.

Dabeli, the famous street food snack from Gujarat, India, is incomplete without its signature chutneys. Among them, the sweet Dabeli Chutney stands out, adding a burst of deliciousness to every bite.

Making this chutney at home is easier than you might think, and the freshness of homemade chutney elevates the taste of your Dabeli to a whole new level.

This particular version is made with jam, garlic and red chilli powder and it is both sweet and spicy, just like my cranberry chutney.

Dabeli is usually prepared with a mix of different chutneys. I usually go for a red and green chutney.

For the red garlic (lasun) chutney - either this red garlic chutney or this red chilli and raw mango chutney go well.

For the green chutney - either this green mint and coriander chutney or raw green mango chutney.

Dabeli Chutney Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Jam - mixed fruit jam if you can find it, otherwise a basic strawberry jam works just as well. I recommend a smooth jam as it is easier to mix.

Ketchup

Garlic powder

Red chilli powder or flakes

Amchoor powder (dry mango powder)

Salt (optional)

Feel free to adjust the ingredients according to your taste preferences.

How to make Dabeli Chutney

Place all the ingredients in a bowl.
Whisk until well combined and the chutney becomes syrupy. Add a spoon of water to loosen it if required.
Store in a airtight container and refrigerate or use it straight in your recipe.

Serving Suggestions

Use it generously while assembling your Dabeli, spreading it over the potato mixture and inside the bun.

You can also use it for other pakora such as these christmas brussels sprouts pakora.

You could also serve this chutney with cheese and crackers.

Storage

Store away this chutney in a jar for later use. It will stay well in the fridge for up to 1 month.

If you have used water to thin out the chutney, I recommend keeping it in the fridge and using within 1 week.

Other Indian dips

Samosa Sauces - 12 different dips for samosa

Poppadom dips - elevate your curry night!

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Note – This recipe was first published in May 2015. This post has since been updated with helpful content and new images. The recipe remains the same.