Looking for a perfect meethi chutney recipe to pair with your samosas, chaat, or dahi bhalla? This Sweet Tamarind and Jaggery chutney made with tamarind (imli Pani), dates (khajoor), and jaggery (gud) is not only tasty but also easy to store and enjoy anytime!
Meethi Chutney Ingredients
| Ingredient (English) | हिंदी में | Quantity |
|---|---|---|
| Tamarind | इमली | 75 g (deseeded) |
| Dates | खजूर | 250 g (deseeded) |
| Hot Water | गरम पानी | As needed |
| Jaggery | गुड़ | 750 g (chopped) |
| Ginger Powder | सोंठ पाउडर | 1 tsp |
| Black Pepper Powder | काली मिर्च पाउडर | 1/4 tsp |
| Roasted Cumin Powder | भुना जीरा पाउडर | 1 tbsp |
| Black Salt | काला नमक | 1 tsp |
| Kashmiri Red Chilli Powder | कश्मीरी लाल मिर्च | 1 tbsp |
| Salt | नमक | 1 tsp |
| Water | पानी | 1 litre |
How to Make Meethi Chutney at Home
Step 1: Soak Tamarind and Dates
- Take 75g seedless tamarind and 250g seedless dates in a mixing bowl.
- Pour enough hot water to submerge them completely.
- Cover the bowl and let them soak for 30 minutes. Soaking softens the tamarind and dates, making it easy to blend.
Step 2: Make a Smooth Paste
- Transfer the soaked mixture into a mixer grinder.
- Grind it into a smooth paste. Add a little water if required.
- Make sure the paste has no lumps or fibers.
Step 3: Strain the Mixture
- Pour the blended paste through a fine sieve into a heavy-bottomed cooking pot.
- Press the mixture using a spoon to extract all the pulp.
- Discard any leftover fibrous bits from the sieve.
Step 4: Add Jaggery and Spices
- Now add the following to the pot:
- 750g chopped jaggery (गुड़)
- 1 tsp ginger powder (सोंठ पाउडर)
- 1/4 tsp black pepper powder (काली मिर्च पाउडर)
- 1 tbsp roasted cumin powder (भुना जीरा पाउडर)
- 1 tsp black salt (काला नमक)
- 1 tbsp Kashmiri red chilli powder (कश्मीरी मिर्च)
- 1 tsp regular salt (नमक)
- 1 litre water (पानी)
Step 5: Boil the Chutney
- Turn on the stove and set it to high flame.
- Stir continuously until all the jaggery melts.
- Once it starts boiling, lower the flame to medium.
Step 6: Simmer and Skim
- Let the chutney simmer for 30–40 minutes.
- Stir in between to prevent sticking or burning.
- Remove any foam (scum) that rises to the surface using a spoon.
Step 7: Check the Consistency
- After 30–40 minutes, the chutney will become darker and thicker.
- Dip a spoon — if the chutney coats the back of the spoon, it’s ready.
- For slightly thinner chutney, stop here.
- For a thicker glaze-like chutney, cook 10 more minutes.
Step 8: Cool and Store
- Turn off the heat and let the chutney cool completely.
- It will thicken more as it cools.
- Store in a clean, airtight glass jar. Refrigerate for up to 2 months or freeze in portions for up to a year.
Pro Tips for Sweet Tamarind
This chutney pairs well with chaat, samosas, dahi vada, Sweet Potato Casserole, pakoras, and kachori.
You can adjust spice levels to suit your taste.
If chutney becomes too thick later, add a little warm water to dilute.
It’s the perfect blend of sweet, tangy, and spicy flavors!
FAQs about Meethi Chutney
Q. How long can I store meethi chutney?
A. You can store it in the fridge for 2 months or freeze it for 6-12 months.
Q. Can I make meethi chutney without dates?
A. Yes, but dates add natural sweetness and texture. You can substitute with more jaggery.
Q. Why does my chutney become too thick?
A. Chutney thickens more after cooling. Adjust water if you want a thinner consistency.
Summary Table
| Category | Details |
|---|---|
| Prep Time | 10 minutes (+30 mins soaking) |
| Cook Time | 45–50 minutes |
| Storage | Refrigerate up to 2 months / Freeze up to 12 months |
| Texture | Thick, glossy, sweet & sour |
| Difficulty | Easy |
Conclusion
This homemade meethi chutney is the secret ingredient that adds magic to Indian snacks. Whether it’s for a chaat party or a daily meal, this chutney will enhance the flavor of every bite!