Katta Meetha Chutney / Tamarind Chutney / Imli ki Meetha Chutney / Sweet and Sour Chutney

This Chutney is sweet and tangy. It is used in the preparation of chaat items. Katta meetha chutney is finger-licking good. It can be also used as a dip for pakodas, samosas, and chips. There are many versions of making this chutney. But, I made this chutney simple using sugar. You can also use dates, jaggery instead of sugar. You can store this chutney in the refrigerator for about two months. So, let's start making this Chutney!! 


To Make This Recipe You Will Need :

1 Cup
1 Cup ( Reduce the sugar if your tamarind is not sour)
Hot water
As required to soak the tamarind (Approx 1 Cup)
Red Chilli Powder
1 to 2 Teaspoons
Roasted Cumin seed powder / Jeera  Powder
1 Teaspoon
1 Teaspoon (or) To Taste
Black Salt
½ Teaspoon
Ginger Powder
½ Teaspoon (No Picture)

                                                       And Ginger Powder ( No Picture)

   Method :

Begin by boiling the water and soak the tamarind for half an hour.
After half an hour, squeeze the tamarind and separate the tamarind pulp from the seeds(if not using seedless) and pods using a strainer.

After collecting the pulp, add the sugar (add less sugar if your tamarind is not sour (or) add more than 1 cup if your tamarind is very sour, adjust according to your taste buds), Red chili powder, salt, black salt, roasted cumin powder, ginger powder.

Katta Meetha Chutney is ready to relish with Chaat!! 


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