Khatti-Meethi Chutney or sweet-sour dip is the most versatile used dip in Indian cooking. It can be made before-hand and stored for 2-3 months in refrigerator without getting spoiled. It enhances the taste of the dish served. I have used it for making Dahi-bhalle, Papdi chaat, Aloo tikki chhole chaat ,in Dabeli, with fried paneer pakodas etc.
Since this is a cooked dip , it has a longer shelf life and stays fresh in fridge for quite a long time. So now lets proceed to this easy sweet-sour-savoury dip which could be made easily at home and consumed fresh.

INGREDIENTS:
1. Tamarind (Imli) soaked for 3-4 hrs – 1 cup
2. Grated jaggery(raw sugar)/ White granulated sugar – 2 tbsp or according to the dates added
3. Salt – 1 tsp or to taste
4. Red chilly powder (lal mirch) – 1 tsp
5. Dates pitted (fresh khajoor) – 8-10 pieces sliced or chopped
6. Cashews (kaju) chopped – 8-10 pieces
9. Raisins (kishmish Indian small green) – 7-8 pieces
10.Dry mango powder (Amchoor) – 1 tsp (optional)
11.Black Cardamom (badi elaichi) – 1 to 2 pieces
12.Black peppercorns (sabut kali mirch) – 3-4 pieces

METHOD:
| Soaking time : 3-4 hrs or overnight | Preparation time: 5 mins | Cooking time : 10 mins | Makes 2 cups |

1. Soak tamarind in water for for at least 4 hrs or overnight.


2. Squeeze out pulp and strain the tamarind pulp and juice through a strainer in another bowl.


3. Now take a wok add the tamarind juice in it. In the meanwhile chop all the dates and add them in the wok on medium heat. Keep stirring.


4. While it gets thicker , add some sugar or jaggery powder. Then add black peppercorns , salt, red chilly powder , and black cardamom and bring it to a boil.


5. Add cashews and raisins to taste and adjust the sweetness, sourness according to your preference. Bring it to a complete rolling boil and then reduce the heat.



6. Test the string and turn off the heat. For testing place a drop between your thumb and fore-finger and try to stretch it .If you see 1 single thread, its done. Garnish it with some sliced dates.



7. Let it cool down to room temperature in the wok and then store it in glass jar for a month.
It tastes best when chilled.