Sharing this quick khatti meethi chutney recipe which is mandatory with any kind of chaat. The chutney has a good shelf life, can easily stay good for 2 to 3 months if stored properly in a refrigerator. I always make a very big batch of this chutney and we have it with chilla, dhokla, cutlets, etc. Check out the written recipe below.
For a stepwise video, check my post on Instagram.
1 cup imli/tamarind 3 cups boiling water 1 tsp grated ginger 3/4 to 1 cup jaggery Roasted jeera/cumin seeds powder Salt to taste
Take imli in a big bowl, add boiled water to it, cover and let it sit for 30 minutes. After 30 minutes, using your hands mash imli, then put it in a strainer and using your hands or a spoon strain the pulp really well. Now cook the strained pulp in high flame, after one boil, add grated ginger, jeera powder, salt, and jaggery. Mix well, turn the flame low and cook it for 20 to 30 minutes. The texture will become thick. Do a taste test and adjust it accordingly. Turn off the flame and let it come to room temperature. Transfer to a glass jar and refrigerate.
* I don't add red chili powder because my son eats this too. You can add if you want to along with other dry ingredients.
* Add jaggery as per your taste. You can skip jaggery and add sugar instead according to your taste.
* Chutney turns a little thicker after its cooled down so cook accordingly.