Khatti Meethi Chutney

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I am just back from a short holiday and it was so much relaxing to take this leave as we desperately needed a break from work. We needed this break badly as it's been a year since we hadn't taken any. I am back to work in high spirits!

As a continuation to my previous post for Khaman Dhokla, I am posting the recipe for Khatti Meethi Chutney with tamarind and dates. Amma makes this often at home and I am inspired to learn from her. This is one of the simplest and the easiest methods to make and can be used in many other savories, like chats and dips. It calls for no fuss, no cook recipe and can be done in minutes.

I prefer the use of dates due to it's natural sweetness instead of sugar. Dates have a great taste and sweetness that can be easily substituted for sugar. Apart from that, it's also to derive the health benefits from it as it is rich in iron content. This fruit is affluent in natural fibers, sugar, proteins as well as many essential vitamins. So here it goes.

Khatti Meethi Chutney


1/2 cup of dates
1/4 cup thick tamarind pulp
1/2 tsp garam masala
1 tsp chilly powder
Salt to taste
A little water

For tempering:

1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
Few broken red chillies
A sprig of curry leaves


Just put all the ingredients to a mixer and pulse them till they become a thick paste. Add water to adjust the consistency. It's good enough to consume this way, but tempering would enhance the flavors further. So heat some oil in a pan, add mustard, cumin seeds, broken red chillies and curry leaves. Fry them for a min and then add to the prepared chutney/dip. It's ready to serve!

The ones that are commonly used in chats or in street foods are made by heating tamarind pulp with sugar and spices till it comes to a slightly thick consistency. It stays for a longer duration. However, as I mentioned this is a quicker and healthier version, this one has a shorter life span and needs to be consumed in a day or two. It will also require refrigeration if it is not consumed in a day.


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