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Khatti Meethi Chutney

A mixture of jaggery, ginger powder and other ingreidents will give this chutney a delcious tangy taste that can be enjoyed along with any South Asian or other appitizers.
Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Course: Dips
Cuisine: Indian
Keyword: chutney, dips, iftar


  • 1 cup jaggery powder or solid
  • 1 tsp ginger powder
  • 1/2 tsp black salt
  • 1/4 tsp cumin seeds dry roasted
  • 5 black peppercorns dry roasted
  • 2 cups water
  • 1/2 tsp corn flour (optional)
  • a pinch red color
  • 1/2 tsp red chili powder
  • 2 tbsp tamarind concentrated paste
  • 1 tsp fennel seeds
  • 1/2 tsp amchur powder
  • 1 tbsp all purpose flour the secret ingredient


  • In a saucepan, on medium heat, Add in water and jeggary and mix it until the jaggery gets dissolve in water.
  • Bring the jeggary mixture to a boil.
  • Add in tamarind and mix well.
  • Add in red chili powder, black salt, cumin seeds, amchur powder ginger powder, black peppercorns, red color, fennel seeds and mix it well.
  • Cook it for 5 minutes.
  • Add in the cornflour if you want at this point.
  • Add in the all purpose flour and mix really well until it dissolves.
  • Let it cool down for 20 minutes.
  • In a blender, add in the cool chutney and blend it for 2 minutes.