Khatta Meetha – Date and Tamarind Chutney
- Total Time: 25 mins
- Yield: 2 cups 1x
Description
This sweet and tangy chutney can be used as a condiment to enhance the flavor of a dish or as a dip for anything from Samosas to banana chips.
Ingredients
- Dates- 15-20
- Tamarind- approximately 100gms
- Cumin powder- 1tsp
- Jaggery-1/2cup
- Black salt- 1tsp
- Red chilli powder- 1tsp
- Salt to taste
- Ginger powder- 1/2tsp
Instructions
- Stone the dates.Remove any seeds and clean the tamarind thoroughly and keep aside.
- Combine the dates and tamarind in a pan and add sufficient water and cook the mixture for 15-20min on a med heat till it comes to a boil. Reduce heat and cook for 6-8min more.
- Take off the heat and allow the mixture to cool completely.
- Blend the cooled mixture till smooth and add the Jaggery, red chilli powder, ginger powder, salt, black salt and mix well and cook the mixture on low heat for 2-3 min.
- Cool again and store in air tight containers and refrigerate. Use as required in the next few weeks. They are bound to stay fresh for a few weeks refrigerated and for a few months if frozen.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
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Frequently Asked Questions
What is jaggery and can I substitute regular sugar?
Jaggery is an unrefined cane sugar with a deeper, more complex flavour than white sugar — it is what gives Khatta Meetha its characteristic earthy sweetness. The recipe calls for 1/2 cup. If unavailable, dark brown sugar or palm sugar can be used as a substitute, though the flavour will be slightly different.
What is black salt and how does it differ from regular salt?
Black salt (kala namak) is a volcanic rock salt with a distinctive sulphurous, savoury aroma that is commonly used in Indian chutneys and street food. The recipe uses 1 tsp alongside regular salt to taste — it adds a pungency that is characteristic of this type of condiment and cannot easily be replaced by table salt alone. 
How long will this chutney keep?
The recipe says it will stay fresh for a few weeks refrigerated in an airtight container, and for a few months if frozen.
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