Surati Meethi Chutney

Surati Meethi Chutney

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

Tamarind 1 cup Tamarind , pulp
jaggery 1 cup Jaggery
water 2 cups Water
Cumin 1 teaspoon Cumin , seeds
Fennel Seed 1 teaspoon Fennel Seed
red chili powder 1 teaspoon Red chili powder
black salt 1 teaspoon Black salt
salt 1 teaspoon Salt
ginger powder 1 teaspoon Ginger powder
coriander powder 1 teaspoon Coriander powder
oil 1 tablespoon Oil

Instructions

  1. 1 In a pan, heat oil over medium heat and add cumin seeds and fennel seeds. Let them splutter.
  2. 2 Add the tamarind pulp and water to the pan and stir well.
  3. 3 Add jaggery, red chili powder, black salt, salt, ginger powder, and coriander powder.
  4. 4 Mix well and bring the mixture to a boil.
  5. 5 Reduce the heat and let it simmer until the chutney thickens to a desired consistency.
  6. 6 Turn off the heat and let it cool down.
  7. 7 Once cooled, add roasted cumin powder and mix well.
  8. 8 Store in an airtight container and refrigerate.

Tips

Adjust the amount of jaggery to achieve the desired sweetness.