Khatti - Meethi Chutnye for chat, samosa, pakora!
Jai Shree Radhey, Jai Shree Krishna!
This chutney is the soul of any Indian chaat. Whether you’re making papdi chaat, bhel puri, or dahi vada, a spoonful of this sweet, tangy, and slightly spicy chutney can take the flavors to another level.
Made from jaggery (gud), dates (khajur), tamarind (imli), and raw mango (kacchi kairi), this chutney beautifully balances sweetness, sourness, and spice. It’s not only delicious but also natural and preservative-free. You can make a batch and store it for months!
So today, let’s relive that traditional magic. With just a few everyday ingredients and some patient stirring, you’ll have a chutney that’s rich, velvety, and absolutely irresistible — the kind that makes you lick your fingers and say, “Bas ek aur spoon!”
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
Zanzanit Puneri Mataki Bhel | A Crunchy, Spicy Street-Style Snack
Crispy Namkeen Samosa
Bedami Puri & Aloo ki Sabzi,
Kadu Puri with Aloo Matar ki Sabji,
Dhaba Style Amritsari Chole Bhature,
Protein-Rich Chole Paneer Recipe,
Lauki ki SabjiDelicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe,
Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,
Delhi-Style Tikki Chole Chaat: A Street Food Classic at Home
Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack,
High Protein Rich Moong Dal & Daliya Kheer,
Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
- Jaggery (Gud) – 2 cups
- Dates (Khajur) – ½ cup, seeds removed
- Raw mango (Kacchi kairi) – ¼ cup, chopped
- Tamarind pulp (Imli) – ½ cup
- Black pepper, coriander & fennel seed powder – ½ tsp total
- Roasted cumin powder – ¼ tsp
- Dry ginger powder (Saunth) – ¼ tsp
- Red chili flakes – ¼ tsp
- Black salt (Kala namak) – ¼ tsp or to taste
- Water – as required
Method
- Firstly, remove the seeds from the dates and chop them roughly. Chop the raw mango into small pieces. Soak 1 cup of tamarind in warm water for 30 minutes. Then squeeze and strain it to make 1/2 cup of pulp.
- Now, place a heavy bottomed pan or kadai on medium flame.
- Then, add 2 cup of jaggery and about 1 & 1/4 cups of water.
- Stir gently until the jaggery dissolves completely.
- Then add the dates, tamarind pulp, raw mango pieces, into the jaggery syrup.
- Cook everything on medium heat for about 10 minutes until dates and raw mango becomes soft.
- Now turn off the flame and let the mixture cool slightly.
- Now strain it using fine sieve or colander, this removes any fibers.
- Once cooled, blend the mixture to make smooth paste.
- Mix this paste back into the strained jaggery – tamarind liquid and cook on medium flame, stirring often, until it starts to thicken and becomes glossy.
- This steps develops flavor and help the chutney last longer.
- Now add the spices, 1/2 tsp mixed black pepper, coriander, fennel seed powder, 1/4 tsp roasted cumin powder, 1/4 tsp dry ginger powder (saunth), 1/4 tsp red chili flakes, black salt as per taste.
- then stir it well and cook another 8 – 10 minutes, until it reaches a thick, pourable consistency.
- If it feels too thick, add hot water and mix it well.
- Now chutney is ready turn off the flame.
- Once cooled, pour the chutney into a clean, airtight glass jar.
- In the refrigerator: lasts up to 6 months. At room temperature: stays fresh for 15–20 days in cool weather.
- Always use a clean, dry spoon to take chutney out — this keeps it from spoiling.
- Drizzle over chaat, samosas, pakoras, or dahi bhalla, aloo tikki chat..
- Mix a spoonful with green chutney for a perfect balance in any snack.
- Serve as a side dip with parathas or puri for a sweet-tangy twist.
Tips & Tricks
- Consistency check: The chutney should coat the back of a spoon. It thickens more after cooling, so keep it slightly thinner while cooking.
- Balance the flavors: Adjust tamarind or jaggery depending on how tangy or sweet you like your chutney.
- No blender? Mash the fruits with a spoon or potato masher for a rustic texture.
- For extra aroma: Add a pinch of hing (asafoetida) or crushed fennel seeds at the end.
