Surati Meethi Chutney
Veg
Vegan
Sweet dates-tamarind chutney heavier on the dates than the standard version — Medjool or local dried dates are cooked with tamarind, jaggery, cumin, and black salt into a thick, jammy, glossy condiment that is notably sweeter and more dates-forward than Punjabi or Rajasthani meethi chutneys. The dates replace a large part of the jaggery as the primary sweetener, giving the chutney a more complex, fruity sweetness and a darker colour. Used on bhel, sandwich, batata vada, and as a dipping sauce for all Surati snacks; the balance between the Surati meethi chutney and the sharp green chutney is the defining flavour tension of the city's entire street food culture.
Cuisines
Gujarati
Surati
Best for
Breakfast
Lunch
Snacks
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | tamarind pulp |
| 1 cup | jaggery |
| 2 cups | water |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | black salt |
| 1 teaspoon | salt |
| 1 teaspoon | ginger powder |
| 1 teaspoon | coriander powder |
| 1 tablespoon | oil |
| 1 tablespoon | roasted cumin powder |
Instructions
- 1 In a pan, heat oil over medium heat and add cumin seeds and fennel seeds. Let them splutter.
- 2 Add the tamarind pulp and water to the pan and stir well.
- 3 Add jaggery, red chili powder, black salt, salt, ginger powder, and coriander powder.
- 4 Mix well and bring the mixture to a boil.
- 5 Reduce the heat and let it simmer until the chutney thickens to a desired consistency.
- 6 Turn off the heat and let it cool down.
- 7 Once cooled, add roasted cumin powder and mix well.
- 8 Store in an airtight container and refrigerate.
Tips
Adjust the amount of jaggery to achieve the desired sweetness.