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?
- What kind of tamarind to use?
- What are some secret ingredients?
- What to serve with this chutney?
- How long can this chutney last?
- How to prepare Khatti Meethi Chutney?
- Khatti Meethi Chutney Recipe
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.
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, 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.
If there is a mold or if it starts smelling bad then discard the chutney right away.
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.
HOW TO MAKE KHATTI MEETHI CHUTNEY?
Let's Make Khatti Meethi Chutney!!!
Pakistani Khatti Meethi Chutney
- 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
- 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.