Chutneys, pickles & drinks · Biya Samaraan
Mithi Chutney
Tangy tamarind and date chutney
A cooked mithi (sweet) and khatto (sour) brown chutney of dates, tamarind and jaggery, simmered to a thick pulp, strained, and finished with chilli powder and salt. It is a general-purpose sweet chutney for savoury snacks.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Remove the seeds from the dates.
In a pot, boil the water together with the dates, jaggery and tamarind. Cook until the water has reduced to half and the mixture is thick and pulpy.
Let the mixture cool, then squeeze out the pulp and strain it.
Stir in the red chilli powder and salt, mix well, and use as required.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Served as an accompaniment to any savoury item.
Nutrition
EstimatedPer tablespoon
45 kcal
- Protein
- under 1 g
- Carbohydrate
- 12 g
- Fat
- under 1 g
We estimate about 25 tablespoons from the weight of the dish.
Whole recipe
1,110 kcal
- Protein
- 8 g
- Carbohydrate
- 288 g
- Fat
- 2 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos