Tamarind Chutney (Preparation Time: 30 Minutes; Serves 5-6)
This sweet, sour and tangy tamarind / meethi chutney is indispensable with Dahi bada, bhel poori, kofte, matar chaat, aaloo chaat, tikki, chole etc.
- 50-60 gms Tamarind
- 100 gms Jaggery
- ¼ cup sugar
- 2 cups water
- ¼ tsp black salt (kala namak)
- ½ tsp bhuna jeera
- ½ tsp salt
- ½ tsp black pepper powder (kali mirch)
- A pinch of garam masala
- 7-8 chuaare (dried dates) OR Raisins, chopped
Steps
- Wash the tamarind and jaggery, and soak together in a little water (just enough to immerse them) for about half an hour
- Squeeze the tamarind - jaggery mix passing it through a strainer into a saucepan; add water and all the spices and mix well
- Bring to a boil, reduce the heat and cook on low heat for about 20-25 minutes to get nice, thick consistency (the chutney tends to thicken further on cooling)
Comments