Meethi Sounth Ki Chutney

• 100 gm – Khatai (dry mango slice)
• 300 gm – Sugar
• 200 gm – Jaggery
• ½ teaspoon – Salt
• ½ teaspoon – Black Salt
• ½ teaspoon – Dry Ginger Powder
• ½ teaspoon – Red Chilli Powder (as per taste)
• ½ teaspoon – Black Pepper Powder
• 2 – Pinch Garam Masala
• 25 gm – Raisins
• 6 – Dates (slice lengthwise)
• 25 gm – Melon kernel

Meethi Sounth Ki Chutney Instructions:

Step 1
First of all, we will wash the khatai with clean water two to three times and soak it in water for 4 to 5 hours. After 5 hours we will put the khatai along with water in a big bowl on the flame to boil. If the boiling water comes to a boil, let’s slow the flame and let the khatai boil on a low flame.
Step 2
It will take 20 to 25 minutes to boil the katai, after 20 minutes, lift the khatai with a spoon and mash it with your hand, if it has melted well, it means it’s boiled. If the kata is not boiled, then let it boil for a while. When the kadai boils well, turn off the flame take out all the water in a sieve, and keep it cool down. After the khatai cools down, put it in a mixer grinder jar and grind it finely to make a fine paste. Sieve the ground khatai with your hands in a fine iron sieve. All the fine lines of Khatai will come out. Soak raisins in water
Step 3
Put a deep nonstick pan on top of the flame and put khatai paste sugar, jaggery, and 1 cup of water inside it let the flame go, and keep stirring with a spoon. When the sugar melts well, so flame will slow down. It will take 10-15 minutes for the khatai chutney to be well prepared, after 10 minutes we will cool half a spoon of khatai a little bit and stick it with a finger, we need very little stick inside the chutney. Because the chutney becomes more thick when it cools down.

Step 4
While boiling, when a slight stick is formed in the Khatai, then close the flame and mix all your spices inside the Khatai like salt, black salt, red chili powder, black pepper powder, garam masala, dry ginger powder, and mix them all well.
Step 5
We will lightly roast the melon seeds, and for that, we will put a flat nonstick pan on the flame and let the flame slow, after cleaning the melon seeds, put them inside the pan and roast the melon seeds while stirring with a spoon. When the Melon Seeds Roast puffs up, remove the flame and let it cool. Will mix them inside the chutney after they cool down.
Step 6
Take the soaked raisins out of the water and clean them by breaking their stalks, now put them inside the sweet dry ginger and mix the lengthwise chopped dates inside the chutney. Now let the chutney cool down. After it cools down, eat a little of the chutney and see if the salt or chili is less, then you can increase any spice according to your taste. Now our Meethi Sounth Ki Chutney is ready. You can eat this chutney with any chaat snack like samosa aloo tikki dahi bada Golgappa or roti naan paratha.

Tips And Notes

1 – It would be better if you soak the khatai a night before, soaking well helps the sourdough boil faster.
2 – If you want to prepare khatai south chutney quickly and you have less time to soak it, then soak the khatai in hot water for 1 hour and boil it.
3 – If the chutney has cooled down thick, then take as much chutney as you want to use in a bowl and dilute it a little by adding hot boiled water to it.
4 – You can store the chutney in an airtight jar in the refrigerator, it does not spoil for about 1 month.

5 – You can use finely chopped ripe banana inside the chutney and after removing the peel of apple and mixing it with pomegranate seeds, you will find it very tasty.

Faq

Q: What is sounth chutney (dry ginger) made from?
Ans: South chutney is mainly made by boiling dry mango slices, sugar, and some aromatic spices but some people also make tamarind paste inside it.
Q: Are sounth powder and ginger powder the same thing?
Ans: The powder that is prepared after drying ginger and grinding it finely is called dry ginger powder. Both sounth powder and dry ginger powder are the same thing.
Q: What is the benefit of eating dry ginger powder?
Ans: Ginger is a medicine rich in properties, which has been used since ancient times. People use it traditionally in vegetables. Dried ginger powder contains antibiotic and anti-inflammatory elements which are like better medicine for our stomach problems. It is very beneficial for our health.

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In Conclusion

Welcome to the Khana Khilana recipe Blog. In today’s recipe, we told you about Meethi Sounth Ki Chutney. We told you that dry mango slices are soaked in water for four to five hours, after which they are boiled and finely friend, then after mixing some water with sugar and jaggery, the khatai paste is boiled by adding some aromatic spices and allowing it to cool down. Add raisins and dates, mix, and serve. I am sure that our blog will help you to cook delicious food. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.

Meethi Sounth Ki Chutney  / Nutrition Value

Amount Per Serving 100 gm (one)
Calories➡                 100 kcal
Fat➡                          0 gm
Carbs➡                    26 gm
Protein➡                  0 gm