Follow these step-by-step instructions to make my Pakistani Khatti Meethi Chutney (sweet and tangy!)—a classic dip and condiment made with jaggery, tamarind paste, ginger powder, and black salt. It’s the perfect balance of flavors and a must-have for any chaat, samosa, or Pakora platter.
For Pakistani Khatti Meethi Chutney (Sweet & Tangy!) I use concentrated tamarind paste, which makes this chutney quick and easy—ready in just 30 minutes and perfect for Iftar or any time of the year. While most people skip ginger powder, I never do. That touch of sonth makes a huge difference, adding a distinctive depth and warmth that truly sets this chutney apart.
My husband first made this recipe for me back when we were still living in Switzerland, and that’s when I fell in love—with the dish and the memory tied to it. Some recipes carry flavors, others carry moments, and this one will always remind me of that chapter of our lives.
Just make it and freeze it—that’s exactly what we do. Well… my husband makes it, and I freeze it 😉 Make this one just once and you’ll be completely hooked. The flavor is truly addictive and captures the essence of this classic Pakistani/Indian recipe.
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. Khatti Meethi Chutney is traditionally goes along with Pakistani appetizers like: Pakora, Samosa, Mixed Chaat, Speaking of Chaat, check out Dahi puri Chaat.
HOW TO MAKE KHATTI MEETHI CHUTNEY?
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Let's Make Khatti Meethi Chutney!!!
Pakistani Khatti Meethi Chutney (sweet and tangy!)
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.