Meethi Chutney is a must-have accompaniment for chaat dishes in India. Its sweet and sour taste is enough to make your taste buds tingle.


Generally, this chutney consists of dates, tamarind, or sometimes both ingredients. However, the one we are making is without both- dates and tamarind. So here we show how to make an instant version of the same chutney.

This chutney is popularly known as meethi chutney. Indians serve this commonly with samosa, kachori, Pani puri, bhajiyas, chaat, etc.

This meethi chutney can be a life-saver. You can prepare this quicker than the regular tamarind chutney. Also, this can be prepared fresh, right on time.

What Ingredients You’ll Need For Meethi Chutney?

The ingredients list is short and simple for this chutney recipe. However, you can add your twists to them for more flavours and customise as needed.

The base for this chutney is majorly jaggery. Even the lovely dark colour of this chutney is because of the use of jaggery, plus the addition of Kashmiri red chilli powder.

We also use amchur powder, cumin powder, and salt into it. That is all the ingredients that will add to the flavours of the chutney.

But there can be as much insertion of ingredients as we want. For example, coriander seeds and fennel seeds are excellent choices for more flavours and aroma. To make it more aromatic, saute either coriander or fennel seeds on low heat. Then crush them and add to the chutney. You can saute cumin seeds as well for the same.

Lastly, apart from amchur powder, you can add garam masala, black pepper powder or crushed black pepper, asafoetida, or chaat masala for more flavours.

TR’s Extra Shots:

  • Tamarind & Dates – You can still use tamarind. To keep this an instant recipe, use readymade tamarind pulp. The same goes for the dates.
  • Apple Butter is a spread of pureed apples simmered for over an hour and caramelised. It can be a substitute for tamarind or dates pulp.
  • Red Chilli – If you do not wish to use Kashmiri red chilli powder, use edible red food colour instead since the powder is more about colour than spice.
  • Salt – You can substitute table salt with black salt.
  • Melon seeds and Kasuri Methi are extremely rare but are ok to use in this chutney. It would be best if you sauteed them a bit before use. Some people also like to add raisins to it.
  • Consistency – The chutney should be semi-thick consistency. It should not be as thick as the actual version and not highly watery.
  • Storage – This chutney is good for 2-3 weeks in the refrigerator. If you store it in the freezer, it can stay edible for two months.

Some more chutneys to try: