This sweet and slightly sour chutney is a wonderful condiment with Samosa (click for recipe) and kachoris. It also gives a nice punch to the  Dahi Bhalle or dahi vada, as some call it, (dumplings of white lentil in yoghurt)

Tamarind chutney (right)/ Coriander Chutney (Left)

50 grams tamarind (without seeds)

200 grams palm sugar, chopped

200-250 ml water

½ tsp salt
1/3 tsp red chilli powder
½ tsp cumin seeds (toasted and ground)
½ tsp fennel seeds (toasted and ground)
¼ tsp dry ginger powder
½ tbsp pomegranate seeds (optional)

Boil together the tamarind, palm sugar, water, salt and chilli powder for 2-3 minutes on medium flame. 

Cool and mash the tamarind well and extract the pulp. 

Sieve it and taste the chutney at this point to see if the sweetness or sourness suits your palate. If it is sweet, you can add some tamarind pulp and if it is sour, add some more palm sugar or plain white sugar. Now, add the rest of the ingredients except the pomegranate seeds.

If the consistency of the chutney is thin, put it on fire and simmer till it starts to thicken slightly.
Cool and pomegranate seeds and serve it with dahi-vada.


P.S. – Ensure that you don’t make the chutney very thick since it will thicken further once it cools down. I usually keep it refrigerated which further thickens it. 



Makes 1 large bowl


Thanks for visiting and stop over again 
IT IS ALWAYS ENCOURAGING TO HEAR FROM FRIENDS AND READERS. I CAN ALSO BE REACHED AT: easyfoodsmith@gmail.com