The Meetha Chutney (makes Approx. 2 1/2 Cups)



  • Deseeded dates (khajur)- 1 cup
  • Deseeded tamarind (imli)- 1/2 tbsp
  • Lemon juice-1 tbsp
  • Chilli powder-1/2 tsp
  • Cumin seeds (jeera) powder-1 tsp
  • Black salt (sanchal)- 1/2 tsp
  • Salt to taste


Other Ingredients


  • Quick-cooking rolled oats-1 cup
  • Finely chopped tomatoes-1/4 cup
  • Beaten low-fat curds (dahi)- 1 cup
  • Meetha chutney, recipe above-1 tbsp
  • Cooked Kala chana (brown chickpeas)- 1/4 cup
  • Chilli powder-2 tsp
  • Cumin seeds (jeera) powder-2 tsp
  • Black salt (sanchal)- 2 tsp
  • Chaat masala-2 tsp
  • Mixed seeds (flex seeds, watermelon seeds, sunflower seeds, white till, pumpkin seeds etc) – 1 cup

The Garnish

  • Finely chopped coriander (dhania) – 1/2 cup
  • Fresh pomegranate (anar) – 3 tbsp


for the Meetha chutney
Wash the dates and tamarind and put them in a pressure cooker on a high flame for 2 whistles.
Allow the steam to escape and keep aside to cool.
Blend in a mixer to a smooth paste using 2 tbsp water.
Strain the mixture through a sieve.
Add lemon juice, chilli powder, cumin seed powder, black salt and mix well. Keep aside.

How to precede
Dry roast the oats in a non-stick pan on a medium flame for 3 to 4 minutes. Keep aside to cool.
Combine all the ingredients, including the oats, in a large bowl and mix well.
Serve immediately garnished with coriander and pomegranate mixed seeds.

Handy tip:
The Meetha chutney can stay fresh for 2 months when stored in the deep-freezer.

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