Tuesday, July 15, 2014

Tamarind & Dates Chutney

Often when I used to eat chat from any street vendor I used to ask him to give an extra dollop of this mitha chutney. Its sweet, tangy and at the same time chili. I bet everyone likes it. Be it dahi vara, papri chat or just a simple kebab..its excellent in bringing a twist in it.

Tamarind and Dates Chutney
Makes approximately 2 to 2 and 1/2 cups depending on its consistency


  • 1 cup tamarind - deseeded
  • 10-12 dates - seedless
  • 1/2 cup jagerry
  • 3/4 tbsp brown sugar
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 4/5 dried red chili powder
  • 7-8 black peppercorns
  • 2 tsp rock salt
  • 4 cups of water
  • In a sauce pan put the tamarind and jaggery with water.
  • Let it boil for 10 - 15 minutes.
  • They will become tender in this time. If not, boil until they become tender.
  • Now grind the jaggery and make a powder/small small pieces of it.
  • Put them into the saucepan with the tamarind and dates.
  • Now dry roast the cumin seeds, coriander seeds, dried red chili powder and peppercorns and grind them to a fine powder.
  • When the jaggery is fully dissolved add the grounded spices.
  • Lower the flame and let it simmer.
  • Stir and let it simmer.
  • Now add the sugar in it.
  • Simmer for some 8-10 minutes and then taste and adjust the seasonings.
  • In my opinion, make it a little too sweet, because when we add it to the chat, there will be salt and the chili based tamarind chutney which can dominate its sweetness if its not too sweet.
  • Add more water if it becomes a little heavy.
  • Mix well and simmer.
  • Taste again and if it feels okay then put off the flame.
  • You will know it is done when the chutney will be a little sticky and a little thicker than water.
  • Let it cool and strain well.
  • Do not throw away the left over of the chutney, it can be eaten well as achar.:)

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