Do you love chutney but always end up buying the same old flavors from the store? Well, it’s time to shake things up with our 127 recipe Meeti Chutney! This sweet and tangy chutney is the perfect accompaniment to any meal, whether it’s served with samosas, pakoras, or as a dip for your favorite vegetables.
But don’t let the number of recipes intimidate you – we’ve got you covered with easy-to-follow instructions and all the information you need to make the perfect Meeti Chutney:
Ingredients
- 1 cup jaggery (gur)
- 1 cup tamarind pulp
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon red chili powder
- 1 teaspoon salt
- 1 tablespoon oil
- 1 tablespoon mustard seeds
- 10-12 curry leaves
Instructions
- Heat a pan and dry roast the cumin, coriander and fennel seeds for about 2 minutes or until fragrant. Let it cool and then grind into a fine powder.
- In a saucepan, add the jaggery and tamarind pulp and cook on a low flame for about 10 minutes or until the jaggery has melted and the mixture has thickened.
- Add the ground spice powder, red chili powder, and salt to the saucepan and mix well. Cook for another 5 minutes.
- Heat oil in a separate pan, add the mustard seeds and curry leaves, and let them splutter. Add this tempering to the saucepan and mix well.
- Turn off the heat and let the chutney cool before storing it in an airtight container.
Nutritional Information
Serving size: 1 tablespoon
- Calories: 40
- Carbohydrates: 9g
- Fat: 1g
- Protein: 0g
- Sodium: 58mg
- Sugar: 8g
Cooking Time
Preparation time: 10 minutes
Cooking time: 20 minutes
Equipment
- Saucepan
- Grinder
- Frying pan
Serving Suggestions
Meeti Chutney is the perfect accompaniment to any Indian meal. Serve it with samosas, pakoras, or as a dip for your favorite vegetables. It can also be used as a spread for sandwiches or as a glaze for roasted meats.
Variations
Want to switch things up? Here are a few variations you can try:
- Add chopped fresh mint leaves for a refreshing twist.
- Replace the tamarind pulp with tomato puree for a tangy tomato chutney.
- Add grated coconut for a creamy texture.
Substitutions
- If you don’t have jaggery, you can use brown sugar instead.
- If you don’t have tamarind pulp, you can use lemon juice instead.
Storage
You can store Meeti Chutney in an airtight container for up to a week in the refrigerator. If you want to store it for longer, freeze it in an airtight container for up to 3 months.
Tips
- Be careful not to burn the jaggery and tamarind mixture – cook it on a low flame and stir frequently.
- Adjust the amount of red chili powder to suit your taste.
- For a smoother texture, strain the chutney through a sieve before storing.
Notes
Meeti Chutney is a great way to use up leftover tamarind pulp and jaggery. Make a big batch and store it in the refrigerator or freezer for future use.
Frequently Asked Questions
What is jaggery?
Jaggery is a type of unrefined cane sugar that is commonly used in Indian cuisine. It has a rich, caramel flavor and is often used in desserts and chutneys.
What can I serve Meeti Chutney with?
Meeti Chutney is a versatile condiment that can be served with a variety of dishes, including samosas, pakoras, and roasted meats. It can also be used as a spread for sandwiches or as a dip for vegetables.
Can I freeze Meeti Chutney?
Yes, you can freeze Meeti Chutney in an airtight container for up to 3 months.
Personal Thoughts
As someone who loves chutneys, I was excited to try out this Meeti Chutney recipe – and I wasn’t disappointed! The sweet and tangy flavors complement each other perfectly, making it the perfect accompaniment to any meal. Plus, with 127 different recipes to choose from, there’s always a new variation to try. Give it a go and let us know your favorite!