Sweet chutney is a staple condiment in North Indian chaat, pani puri, and dahi bhalla. Sanjyot Keer’s version blends tamarind’s tang with jaggery’s deep caramel notes, a balance that has been cherished in Indian snack culture for decades.

Across India, sweet chutneys vary: Gujarat uses sugar and mango powder, Maharashtra favors jaggery with coconut, while Punjab often adds roasted peanuts. Sanjyot Keer’s style is distinct for using dates and a precise tamarind‑jaggery ratio.

It is drizzled over crisp puris, mixed into chaats, or served alongside fried pakoras. The chutney’s glossy, thick consistency allows it to cling to snacks without making them soggy.

Sweet chutney appears at festivals like Diwali and Holi, where chaat stalls are popular, and during family gatherings where dahi bhalla and pani puri are served as appetizers.

The precise 10 % tamarind to jaggery ratio, the inclusion of soft dates for natural sweetness, and the slow simmer that creates a deep, glossy finish set this chutney apart from faster, more sour versions.

Common errors include using too much tamarind (making it overly sour), skipping the soaking step (resulting in a gritty paste), and boiling the mixture aggressively, which can cause scorching and a bitter taste.

Slow simmering allows the flavors to meld, reduces the risk of burning the jaggery, and creates a smooth, glossy texture while giving time for foam and scum to be skimmed off.

Yes. After cooling, store the chutney in an airtight glass jar. It keeps in the refrigerator for 1‑2 months and can be frozen in small jars for up to a year. Always label the date.

The chutney should have a deep amber color, a glossy sheen, and coat the back of a spoon without running. When a finger draws a line on the spoon, it should stay separate.

The YouTube channel Your Food Lab focuses on Indian street‑food recipes, detailed technique breakdowns, and home‑cooking tips that make classic snacks like chaat, pani puri, and dahi bhalla accessible to home cooks.

Your Food Lab emphasizes precise ratios, minimal waste (grinding the whole paste before filtering), and long‑term storage methods, whereas many channels provide quicker, less detailed versions that may not store as well.