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 make 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 lifesaver. You can prepare this quicker than the regular tamarind chutney. Also, this can be prepared fresh, right on time.
The list of things for this chutney recipe is short and straightforward. However, you can add your twists to them for more flavours and customize them 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 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, crushed black pepper, asafoetida, or chaat masala for more flavours.
Some more chutneys to try: