Meethi Chutney Recipe | Sweet Tamarind Chutney | गुड़ और इमली की खट्टी मीठी चटनी | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Put the deseeded dates and deseeded tamarind in a bowl, cover them with enough hot water, and soak for 30 minutes.
2. Blend the soaked fruit in a mixer grinder into a smooth, lump-free paste, adding more water if needed.
3. Strain the paste through a sieve into a heavy-bottomed pot to remove the fibres.
4. Add the jaggery, ginger powder, black pepper powder, roasted cumin powder, black salt, Kashmiri red chilli powder, salt and 1 litre of water to the pot. Heat on high, stirring until the jaggery has fully melted.
5. Once boiling, lower the heat to medium and simmer, skimming off the scum that rises to the surface and stirring regularly.
6. Simmer for about 40 minutes in total, until the chutney is darker, thicker and coats the back of a spoon.
7. Turn off the heat and let it cool completely; it will thicken further as it cools.
8. Store in a sterilised airtight jar: refrigerate for up to 2 months, or freeze in batches for 6 months to a year.

Summarized from Your Food Lab's video. Watch it for the details.

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