Meetha Chutney ( Mumbai Roadside Recipes )
by Tarla Dalal
meetha chutney | khatta meetha chutney | sweet chutney | dates and tamarind chutney | with 8 amazing images
Meetha chutney is a sweet and tangy condiment or chutney had with Indian chaats. It is made with Seedless Dates, Jaggery and Tamarind.
It is used in most Indian Chaat Recipes like Bhel Puri, Sev Puri, papdi chaat and ragda pattice. Indian chaat is incomplete without the accompaniment of Meetha Chutney. The sweetness to the chaat comes from dates and tamarind chutney, it balances the spice, which results in chaat to be sweet and spicy.
Deep fried Indian snacks like pakoda, samosa, batata vada use Mumbai Roadside Meetha Chutney as a dip. Our khatta meetha chutney is easy and quick to make as we have used deseeded datas and tamarind and then pressure cooked it.
We even get ready made chutney’s in the market but the home-made meetha chutney tastes excellent!! So make it at home and you can store it in an air-tight container in the refrigerator, and freeze it. The Meetha Chutney stays for 3 months.
Enjoy meetha chutney | khatta meetha chutney | sweet chutney | dates and tamarind chutney | with detailed step by step photos.
Meetha Chutney ( Mumbai Roadside Recipes ) recipe - How to make Meetha Chutney ( Mumbai Roadside Recipes )
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
For Meetha Chutney
1 cup deseeded dates (khajur)
2 to 3 tbsp deseeded tamarind (imli)
1/2 cup grated jaggery (gur)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
salt to taste
For meetha chutney
- For meetha chutney
- To make {span class="bold1"}khajur imli ki chutney{/span}, clean and wash the dates and the tamarind.
- Combine the dates, tamarind and all the remaining ingredients and 1½ cups of water in a saucepan and simmer for 20 to 25 minutes.
- Cool slightly and blend in a mixer to a smooth paste and strain the mixture using a sieve.
- Use the khajur imli ki chutney as required or store refrigerated.
For the Meetha Chutney
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For the Meetha Chutney, take the dates. If they are with seeds, remove them.
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Wash the dates and tamarind. Also, ensure there are no seeds in the imli.
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Combine the dates, tamarind and all the remaining ingredients and 1½ cups of water in a saucepan and simmer for 20 to 25 minutes.
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Cool slightly and blend in a mixer to a smooth paste.
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Strain the mixture using a sieve. Use a spoon and keep pressing it extract more Meetha Chutney and discard the remaining part.
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Don’t forget to scrape the bottom of the sieve.
- Mix once and your Meetha Chutney is ready.
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You can also store the sweet Meetha Chutney in an air-tight container. It will stay fresh in the refrigerator for 10 days and in the freezer till 3 months. Also, you can make the Meetha Chutney in a saucepan if you do not want to pressure cook it.
- Enjoy the Meetha Chutney with deep-fried snacks like Mag Dal ni Kachori, spread it on pav to make tongue-tickling Vada Pav or enhance chaat recipes like Chila chaat and Khasta kachori chaat.
| Energy | 60 cal |
| Protein | 0.3 g |
| Carbohydrates | 14.7 g |
| Fiber | 1.2 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 347.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.6 mg |
| Folic Acid | 2.4 mcg |
| Calcium | 13.4 mg |
| Iron | 0.6 mg |
| Magnesium | 9.7 mg |
| Phosphorus | 4.7 mg |
| Sodium | 0.4 mg |
| Potassium | 100.5 mg |
| Zinc | 0.1 mg |