Khatta Meetha Chutney is very tangy and sweet which is served as side dish or even mixed the many Indian snack dishes like Aaloo Chat, Ragada Patice, Samosa, Dal Pakwan, Bhel Poori, Shev Poori and many more.  Khatta means Sour and Meetha means Sweet.  This has a shelf life of 4 to 5 weeks if kept in fridge.  Use as much you require and keep it back in your fridge.  It will remain fresh.  My recipe of Khatta Meetha Chutney. 

Recipe:

Ingredients:

  • Dates (Khajur) – One and half cup.  Take good quality dates.
  • Tamarind (Imli) – One and half cup.
  • Jaggary (Gur) – 2 inch size.
  • Salt to taste.
  • Hot Red Chilli powder – 1 tsp.

Method:

  • Soak the Khajur in water for atleast 6 hours or overnight. Take enough water so that all the Khajur dips in it.
  • Soak the Imli in water for atleast 6 hour or overnight.  Take enough water so that all the Imli dips in it.
  • After 6 hours, squeeze out the pulp from Khajur.  Squeeze using your palm and finger.  Just press/rub the Khajur in the soaked water so that the pulp is seperated. 
  • Take a large strainer/filter.  Place this strainer on top of a bowl.  Pour this Khajur pulp along with water on the strainer.  Press it using spoon or your fingers so that the pure pulp goes down the strainer and collects in the bowl. Discard the remaining dry Khajur waste left on the top of strainer.  Keep it aside.
  • After 6 hours, squeeze out the pulp from Imli.  Squeeze using your palm and finger.  Just press/rub the Imli in the soaked water so that the pulp is seperated. 
  • Take a large strainer/filter.  Place this strainer on top of a bowl.  Pour this Imli pulp along with water on the strainer.  Press it using spoon or your fingers so that the pure pulp goes down the strainer and collects in the bowl.  Discard the remaining dry Imli waste left on the top of strainer.  Keep it aside.
  • Take a frying pan or kadai.  Heat it up.
  • Add Khajur pulp and Imli pulp in to the Kadia.  Cook it for 5 to 7 minutes on high flame.  Keep stiring this mixture.
  • Add Gur.  Keep stiring and allow the Gur to melt.
  • Add Hot red chilli powder and salt to taste.  Keep stiring and cook it for another 2 minutes.
  • Turn off the heat.  Allow it to cool down.
  • Transfer it in a bowl.  
  • Khatta Meetha Chutney is ready.
  • Happy Eating.