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.
WHAT IS KHATTI MEETHI CHUTNEY?
Follow these instruction steps How to Make Khatti Meethi Chutney At Home, a 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. This Pakistani/Indian dip recipe is easy and quick.
It’s the ideal combination of sweet and sour, and perfect for Iftar or any other time of the year. Just make it and freeze it that's what I do. I had many Khaati Meethi Chutneys just make this once and you will be so addicted to the taste of this Pakistani/Indian recipe. Check out Garlic Chutney and Green Chutney.
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.
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, Mixed Chaat, Speaking of Chaat, check out Dahi puri Chaat.
HOW LONG WILL THIS CHUTNEY?
I have kept this chutney in the fridge for 4-5 months of course in an air-tight jar and for 11-12 months in the freezer.
HOW TO MAKE KHATTI MEETHI CHUTNEY?
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Let's Make Khatti Meethi Chutney!!!
Pakistani Khatti Meethi Chutney
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.