Meethi Chutney Recipe

Ingredients

• 75 g Tamarind (seedless, good quality, cleaned)
• 250 g Dates (soft, deseeded, pitted)
• 750 g Jaggery (chopped into small pieces for quick melting)
• 1 tsp Ginger Powder
• 0.25 tsp Black Pepper (freshly crushed)
• 1 tbsp Roasted Cumin Powder
• 1 tsp Black Salt
• 1 tbsp Kashmiri Red Chili Powder
• 1 tsp Salt
• 1 L Water (plus extra hot water for soaking)

Instructions

1. Prepare Tamarind

   Inspect the tamarind, remove any remaining seeds, and set the seedless pulp aside.

   Time: PT5M

2. Prepare Dates

   Deseed the dates, discarding pits, and keep the flesh ready for soaking.

   Time: PT5M

3. Soak Tamarind and Dates

   Place the tamarind and dates together in a mixing bowl, add enough hot water to fully submerge, cover, and let soak for 30‑45 minutes.

   Time: PT35M

4. Grind to a Fine Paste

   Transfer the soaked tamarind‑date mixture to the blender and blend until a smooth, fine paste forms with no visible fibers.

   Time: PT5M

5. Filter the Paste

   Pour the paste through a fine mesh sieve into a large pot, using the back of a spoon to press through. Discard any remaining tamarind fibers left in the sieve.

   Time: PT5M

6. Add Jaggery

   Add the chopped jaggery to the pot containing the filtered puree.

   Time: PT5M

7. Add Spices and Water

   Stir in ginger powder, freshly crushed black pepper, roasted cumin powder, black salt, Kashmiri red chili powder, regular salt, and 1 L of water.

   Time: PT2M

8. Bring to a Boil

   Place the pot over high heat, stir occasionally, and wait until the jaggery completely melts and the mixture reaches a rolling boil.

   Time: PT5M

   Temperature: High heat

9. Simmer Slowly

   Reduce heat to medium‑low and let the chutney simmer gently for about 40‑45 minutes, stirring every few minutes and skimming off any foam or scum that rises.

   Time: PT45M

   Temperature: Medium‑low

10. Check Consistency

    Test the chutney by coating the back of a spoon; the layer should stay without running. If too thin, simmer an additional 5‑10 minutes.

    Time: PT5M

11. Cool and Store

    Turn off the heat, let the chutney cool to room temperature, then transfer it into a sterilized airtight glass jar, label with the date, and seal tightly.

    Time: PT10M

Nutrition Facts

Calories

370

Protein

0.5 g

Carbohydrates

95 g

Fat

0 g

Fiber

2 g