What is sweet chutney made of?

Sweet Chutney Add apple butter, coriander powder, cumin powder, black salt, red chile powder, and salt into a small bowl and mix well. Taste for seasoning and adjust the lime juice, salt, and heat to your liking. Refrigerate until ready to use.

How do you thicken Indian chutney?

If the chutney becomes thin, the flavors get diluted. Start by adding just 1 to 2 teaspoons water, while grinding or blending. To thicken, the chutney, you can add about ¼ cup of fresh grated coconut or 2 tablespoons roasted chana dal .

Which vinegar is best for chutney?

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

What is the difference between relish and chutney?

Chutney vs Relish Both condiments are made with chopped vegetables, vinegar, and added spices. Typically, chutney has a softer consistency and contains a variety of fruit pieces. Relish usually contains one type of vegetable and no fruit.

Why does my chutney taste bitter?

Adjust the Herbs and Spices: Bitterness in chutney can sometimes be caused by an excessive amount of certain herbs or spices . Consider reducing the quantity of bitter ingredients such as fenugreek leaves (methi), mustard seeds, or certain greens like spinach.

What is a thickening agent for chutney?

Some popular thickening agents for chutney include: Cornstarch: Cornstarch is a common thickening agent that is widely available and easy to use. ... Flour: Flour can also be used to thicken sweet chutney. More items... Dec 20, 2021

What is chutney called in English?

(ˈtʃʌtni) noun. a sauce or relish of Asian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning . Also: chutnee.

What is the difference between sweet pickle and chutney?

Let's not get confused… the difference is that chutney is prepared using vegetables and fruits blended into a smooth and delicious paste, but pickle is prepared using vegetables and fruits dried in sunlight, preserved in a vinegar and salt solution to ensure the pickles last a longer period of time.

What's the difference between a sauce and a chutney?

The texture of this condiment is what primarily distinguishes it from a sauce. Because it is made from slow-cooking fruits and vegetables, chutney often has a chunky yet spreadable consistency and is created similarly to jam. Sauce, on the other hand, is typically much thinner .

How do you eat sweet chutney?

10 Ways To Eat Chutney With Cheese. Quite simply, eaten alongside cheese. ... Pair up with Cold Meats. ... As a Glaze. ... Mix it for a Dip. ... Pair with Lamb or Poultry. ... Serve on a Burger. ... A Yummy Appetiser. ... With Roasted Sweet Potatoes. More items... Mar 26, 2019

What is red sweet chutney made of?

Sweet Chutney Recipe Step by Step Soak tamarind in little water,just immersing level is enough. Crush jaggery and add 1/4 cup of hot water to it and mash it well with a laddle so that it dissolves easily. Add tamarind mixture and jaggery water to a pan , add red chilli powder,jeera powder and salt to it.

meetha chutney recipe | khatta meetha chutney

You are here: Home > Cuisine > Indian Veg Recipes > Maharashtrian > Mumbai Street Food > Meetha Chutney ( Mumbai Roadside Recipes )

by Tarla Dalal

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मीठी चटनी | मिठी चटनी | खट्टा मीठा चटनी | खजूर और इमली की चटनी | मुंबई की स्ट्रीट फूड मीठी चटनी - हिन्दी में पढ़ें (Meetha Chutney ( Mumbai Roadside Recipes ) in Hindi)

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meetha chutney | khatta meetha chutney | sweet chutney | dates and tamarind chutney | with 8 amazing images

Meetha chutney is a sweet and tangy condiment or chutney had with Indian chaats. It is made with Seedless Dates, Jaggery and Tamarind.

It is used in most Indian Chaat Recipes like Bhel Puri, Sev Puri, papdi chaat and ragda pattice. Indian chaat is incomplete without the accompaniment of Meetha Chutney. The sweetness to the chaat comes from dates and tamarind chutney, it balances the spice, which results in chaat to be sweet and spicy.

Deep fried Indian snacks like pakoda, samosa, batata vada use Mumbai Roadside Meetha Chutney as a dip. Our khatta meetha chutney is easy and quick to make as we have used deseeded datas and tamarind and then pressure cooked it.

We even get ready made chutney’s in the market but the home-made meetha chutney tastes excellent!! So make it at home and you can store it in an air-tight container in the refrigerator, and freeze it. The Meetha Chutney stays for 3 months.

Enjoy meetha chutney | khatta meetha chutney | sweet chutney | dates and tamarind chutney | with detailed step by step photos.

Meetha Chutney ( Mumbai Roadside Recipes ) recipe - How to make Meetha Chutney ( Mumbai Roadside Recipes )

Tags

Mumbai Street FoodFrozen Foods, Indian Freezer Recipes different kinds of Indian chutneyIndian PartyIndian FreezerMixerFrozen Foods Indian Chutney

Preparation Time:10 mins&nbsp &nbspCooking Time:25 mins&nbsp &nbspTotal Time:35 mins &nbsp &nbspMakes 1 cup (14 tbsp )
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Ingredients

For Meetha Chutney
1 cup deseeded dates (khajur)
2 to 3 tbsp deseeded tamarind (imli)
1/2 cup grated jaggery (gur)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
salt to taste

Method

For meetha chutney

To make khajur imli ki chutney, clean and wash the dates and the tamarind.
Combine the dates, tamarind and all the remaining ingredients and 1½ cups of water in a saucepan and simmer for 20 to 25 minutes.
Cool slightly and blend in a mixer to a smooth paste and strain the mixture using a sieve.
Use the khajur imli ki chutney as required or store refrigerated.

Meetha Chutney ( Mumbai Roadside Recipes ) recipe with step by step photos

For the Meetha Chutney

For the Meetha Chutney, take the dates. If they are with seeds, remove them.
Wash the dates and tamarind. Also, ensure there are no seeds in the imli.
Combine the dates, tamarind and all the remaining ingredients and 1½ cups of water in a saucepan and simmer for 20 to 25 minutes.
Cool slightly and blend in a mixer to a smooth paste.
Strain the mixture using a sieve. Use a spoon and keep pressing it extract more Meetha Chutney and discard the remaining part.
Don’t forget to scrape the bottom of the sieve.
Mix once and your Meetha Chutney is ready.
You can also store the sweet Meetha Chutney in an air-tight container. It will stay fresh in the refrigerator for 10 days and in the freezer till 3 months. Also, you can make the Meetha Chutney in a saucepan if you do not want to pressure cook it.
Enjoy the Meetha Chutney with deep-fried snacks like Mag Dal ni Kachori, spread it on pav to make tongue-tickling Vada Pav or enhance chaat recipes like Chila chaat and Khasta kachori chaat.