Khatti Meethi Chutney
Khatti Meethi Chutney is a South Asian dip; Which consists of jaggery, ginger powder, and other ingredients will give this chutney a delicious sweet taste. This Chutney can be served with any appetizer.
Servings: 6 people
Calories:
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.