Khatti Meethi Chutney is here to stay. Khatti meethi chutney consists of jaggery, sonth (ginger powder), and other flavorful and secret ingredients. This is perfect for Ramadan or any other time of the year.
WHAT IS KHATTI MEETHI CHUTNEY?
Khatti Meethi Chutney recipe is a South Asian dip. It's delicious and packed with flavor. Jaggery dissolved in water plus tamarind concentrated paste, and other secret ingredients. Check out Spicy Red Garlic Chutney and Pakistani Green Chutney
WHAT KIND OF TAMARIND TO USE?
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 IN KHATTI MEETHI CHUTNEY?
Sonth (Ginger powder) - Most people don't use ginger powder in this chutney but to me 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! Like I have said in the pervious post don't over use it to intensify the taste it can harm the body.
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 pinches of red food color would take your chutney's color to another level, and makes it a unique attractive color.
WHAT CAN I EAT THIS KHATTI MEETHI CHUTNEY WITH?
Khatti Meethi Chutney is traditionally goes along with South Asian appetizers like: Pakora, Samosa, Chaat, Speaking of Chaat check out the recipe of Sarah's Golgappa Chaat also this chutney goes with spring rolls, chicken nuggets, chicken strips, and many other non-South Asian appetizers.
HOW LONG CAN YOU KEEP THIS KHATTI MEETHI CHUTNEY IN THE FREEZER AND FRIDGE?
I have kept this chutney in the fridge for 4-5 months and for 11-12 months in the freezer.
FAQS
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?
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In a fry pan, on medium heat, add cumin seeds and black peppercorns, and dry roast them.
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In an electric coffee grinder, add the dry roasted black peppercorns and cumin seeds and grind them.
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Next to the black peppercorn and cumin seeds mixture add black salt, funnel seeds, red chili powder, black salt, ginger powder, and grind them up. (you should have a powder mixture by now.) Set it aside.
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Next in a small bowl mix together ½ cup of water and all purpose flour mix well. (Make sure it's lump-free and the flour gets fully dissolves.) Set it aside.
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In a medium size saucepan, on medium heat, bring 3 cups of water to boil.
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Add jaggery, keep on stirring it until all the jaggery dissolves.
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Bring the jaggery mixture to a boil.
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Add in tamarind concentrated paste and mix well.
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Now add in the powder that you made for the chutney in the coffee grinder and mix well.
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Let everything cook for about 5-7 minutes as you keep stirring it.
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Mix the all purpose flour mixture in your chutney on the stove.
- Mix in the red food color well.
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Let it cook for 5-7 minutes again stirring continously.
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Turn off the stove and Let it rest for 15 minutes, occsionally stirring.
This chutney is one of my favorites chutneys on the blog. It's tangy and sweet which makes it unique flavor that will take your tastebuds for a ride that they will truly enjoy. You have to try this recipe. We have a lot of other recipes on our blog like: GREEN CHUTNEY (THE BEST) , Golgappa Chaat and AUTHENTIC ALOO KI TIKKI . If you have any questions about our recipes, techniques, recipe requests, or you just want to say hi! Please feel free to message us and as always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot . Please rate and review our recipes on the bottom of this recipe. We value honest feedback. You can also find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter.
Khatti Meethi Chutney
Ingredients
- 1 cup jaggery
- ½ tsp ginger powder
- ¼ tsp cumin seeds
- ¼ tsp black salt
- ¼ tsp black peppercorns dry roasted
- 3½ cup water
- 2 pinches red color
- ¼ tsp red chili powder
- 1 tbsp tamarind concentrated paste
- ½ tsp fennel seeds
- 1 tbsp all purpose flour
Instructions
- In a fry pan, on medium heat, add cumin seeds and black peppercorns, and dry roast them.
- In a electric coffee grinder or mortar and pestle add the dry roasted black peppercorns and cumin seeds and grind them.
- Next to the black peppercorn and cumin seeds mixture add black salt, funnel seeds, red chili powder, black salt, ginger powder, and grind them up. (You should have a powder mixture by now.) Set it aside.
- Next in a small bowl mix together ½ cup of water and all purpose flour mix well. (Make sure it's lump-free and the flour gets fully dissolves.) Set it aside.
- In a medium size saucepan, on medium heat, bring 3 cups of water to boil.
- Add jaggery, keep on stirring it until all the jaggery dissolves.
- Bring the jaggery mixture to a boil.
- Add in tamarind concentrated paste and mix well.
- Now add in the powder that you made for the chutney in the coffee grinder or mortar and pestle and mix well.
- Let everything cook for about 5-7 minutes as you keep stirring it.
- Mix the all purpose flour mixture in your chutney on the stove.
- Now mix in the red food color to your chutney.
- Let it cook for 5-7 minutes again stirring continously.
- Turn off the stove.
- Let it rest for 15 minutes, occsionally stirring.
- Store in an airtight container like a mason jar in the fridge or freezer.
Enjoy!