Khatti Meethi Chutney

Khatti meethi chutney is an important factor when it comes to chaat and savory Indian snacks. Try this chutney with Dabeli and Matar Karanji.

While there are many ways to make this chutney, the main idea of this chutney is to impart a sweet, sour, tangy and tart-y flavor to any dish.

This recipe has tamarind and jaggery soaked for almost 3-4 hours and then cooked on low until thick.

Steps to make Khatti Meethi Chutney:

  • Soak 1 cup tightly packed tamarind with 1 cup water in a mixing bowl.
  • Make sure the tamarind is good quality and preferably dry.
  • Add 1 and 1/2 cup jaggery to this bowl.
  • Soak these ingredients for 3-4 hours.
  • After 3 hours, check to see if the jaggery is soaked and the tamarind feels soft.
  • Crush the tamarind with your fingers, stir everything well and let it sit for another hour.
  • After 4 hours, crush the tamarind and then strain the liquid to separate the pulp.
  • Transfer this liquid to a pan and turn the flame to medium.
  • Add 1 tbsp grated fresh ginger and 1 tsp chili powder. You could also use the dried ginger instead of fresh.
  • Stir everything well.
  • Let it simmer for 10 mins and then turn off the flame.
  • Let the chutney cool and then transfer to an airtight container.

Khatti Meethi Chutney

Jui Chakrapani
Sweet and sour tamarind chutney that pairs well Indian snacks like samosas, wadas, chats and so much more.
Prep Time 4 hrs
Cook Time 10 mins
Course sauce/chutney
Cuisine Indian

Ingredients
  

  • 1 cup tamarind
  • 1 1/2 cup jaggery
  • 2 cups water
  • 1 tsp chili powder
  • 1 tbsp grated ginger

Instructions
 

  • Soak 1 cup tightly packed tamarind with 1 cup water in a mixing bowl.
  • Add 1 and 1/2 cup jaggery to this bowl. Soak these ingredients for 3-4 hours.
  • After 3 hours, check to see if the jaggery is soaked and the tamarind feels soft. Crush the tamarind with your fingers, stir everything well and let it sit for another hour.
  • After 4 hours, crush the tamarind and then strain the liquid to separate the pulp.
  • Transfer this liquid to a pan and turn the flame to medium.
  • Add 1 tbsp grated fresh ginger and 1 tsp chili powder. You could also use the dried ginger instead of fresh.
  • Stir everything well.
  • Let it simmer for 10 mins and then turn off the flame. Let the chutney cool and then transfer to an airtight container.
Keyword Khatti Meethi Chutney, sweet and sour, tamarind chutney, tangy chutney
Something about me...

Hi!

I am Jui. If you love tea, vegetarian food and lots of giggles, we probably work on the same wavelength. I mostly re-create long lost Maharashtrian traditional recipes and also develop recipes that are vegan and vegetarian.

Want more of my recipes..?

Recipes

Archives

IF YOU TRY THIS RECIPE,

If you like this Khatti meethi chutney recipe, Rate it by clicking on the stars in the recipe card.

For more such recipes and inspirations Check out my Pinterest boards.
If you try any of my recipes, do share a picture with the hashtag #whenchaimetbiskit on Instagram or Facebook.. Would love to know what you guys have been cooking

Recipes you might like

Palak Lasun Sev

Diwali is almost here. This year the festival won’t be that grand but a little something to celebrate the festival had to be done. So far I have made some laddus and corn chivda . I was planning to make some garlicky sev to munch

Read More »


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.