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    Home » Dip

    How To Make Khatti Meethi Chutney At Home

    Dec 5, 2022 by Sarah Mirza ·

    Jump to Recipe Print Recipe

    Follow these instruction steps How To Make Khatti Meethi Chutney At Home, a South Asian dip made with jaggery, ginger powder, black salt, and tamarind paste. 

    TABLE OF CONTENTS

    • What is Khaati Meethi Chutney?
    • Video
    • What kind of tamarind to use?
    • What are some secret ingredients?
    • What to serve with this chutney?
    • How long can this chutney last?
    • FAQs
    • How to prepare Khatti Meethi Chutney?
    • Khatti Meethi Chutney Recipe
    Khatti Meethi Chutney

    WHAT IS KHATTI MEETHI CHUTNEY?

    Follow these instruction steps How to Make Khatti Meethi Chutney At Home, a Pakistani dip/chutney also known as Imlee/Imli Ki Chutney made with jaggery, ginger powder, black salt, and tamarind concentrated paste. Because we use tamarind concentrated paste, this chutney is quick to make — ready within just 30 minutes. It’s the ideal combination of sweet and sour, and perfect for Ramadan or any other time of the year. Check out Spicy Red Garlic Chutney and Pakistani Green Chutney.

    VIDEO

    WHAT KIND OF TAMARIND TO USE?

    Tamarind also known as Imlee/Imli. I use tamarind concentrate paste but If you have solid tamarind instead of tamarind concentrated paste be sure to soak the solid tamarind over overnight and take out the seeds.

    khatti meethi chutney

    WHAT ARE SOME SECRET INGREDIENTS?

     Sonth (Ginger powder) - Most people don't use ginger powder in this chutney, the ginger powder (sonth) makes a huge difference, It gives a unique flavor in this chutney.

    Black Salt-  I truly love black salt I believe it can change a taste of a dish from being great to being AMAZING!

    All Purpose Flour- It gives that unique thick consistency to your chutney. Your chutney won't be runny like water.

    Red Food Color- Just 2-3 pinches of red food color would takes chutney's color to another level, and makes it a unique attractive color.

    WHAT TO SERVE WITH THIS CHUTNEY?

    Khatti Meethi Chutney is traditionally goes along with Pakistani appetizers like: Pakora, Samosa, Chaat, Speaking of Chaat, check out Golgappa Chaat.

    HOW LONG WILL THIS CHUTNEY?

    I have kept this chutney in the fridge for 4-5 months and for 11-12 months in the freezer.

    mixing the chutney with a whisk in a pot.

    FAQS

    How can you tell the chutney has gone bad?

    If there is a mold or if it starts smelling bad then discard the chutney right away.

    Which jaggery to use for this recipe and how to store it?

    I use the normal brown. There's another kind it's called South Indian jaggery It's white in color. but I don't recommend that. It has a different taste to it.  If you have extra jaggery left over, store in the freezer for future use.

    Khatti Meethi Chutney

    HOW TO MAKE KHATTI MEETHI CHUTNEY?

    Add water bring to boil.
    Add rest of the ingredients and let it cook.
    Mix well.
    Let it cool down.
    It should set like this. Just blend in a blender.
    Khatti Meethi Chutney in a bowl dripping.
    It should look like this, Enjoy!

    Let's Make Khatti Meethi Chutney!!!

    Khatti Meethi Chutney in a bowl dripping.
    Print Recipe
    No ratings yet

    Pakistani Khatti Meethi Chutney

    Pakistani Khatti Meethi Chutney consists of jaggery, ginger powder, and other ingredients will give this chutney a delicious sweet taste. This Chutney can be served with any appetizer.
    Prep Time5 mins
    Cook Time7 mins
    Resting Time50 mins
    Total Time1 hr 2 mins
    Course: Appetizer
    Cuisine: Indian, Pakistani
    Diet: Halal
    Keyword: chutney, dips, easy chutney, easy recipe, Green Chutney, iftar, khatti, khatti meethi chutney, meethi
    Servings: 6 people
    Calories: 148kcal
    Author: Sarah Mirza

    Equipment

    • blender

    Ingredients

    • 1 cup jaggery
    • ½ tsp ginger powder
    • ¼ tsp cumin seeds
    • ¼ tsp black salt
    • ¼ tsp black peppercorns
    • 3½ cup water
    • 2-3 pinches red color
    • ¼ tsp red chili powder
    • 1 tbsp tamarind concentrated paste
    • ½ tsp fennel seeds
    • 1 tbsp all purpose flour

    Instructions

    • On a stovetop, on medium heat, add water to a pot, and bring it a boil.
    • Add jaggery and let it get dissolve in water before moving on to the next step.
    • Now add in fennel seeds, black peppercorns, cumin seeds, red chili powder, ginger powder, black salt, red color, tamarind concentrated paste, and all purpose flour.
    • Give it a good mix.
    • Let it cook for 5-7 minutes.
    • Now put the lid on.
    • Turn off the heat, take the pot off the stove and let it cool down completely, This process will take about 45-60 minutes.
    • Then blend the chutney in a blender for 1 minute.
    • Store in refrigerator in an airtight jar or container.

    Video

    Nutrition

    Serving: 2cups | Calories: 148kcal | Carbohydrates: 35g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 106mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 34g | Vitamin A: 27IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 1mg
    « 5-Minute Spicy Red Garlic Chutney
    Instant Pot Kala Chana (Black Chickpeas) »

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