SWEET & SOUR TAMARIND CHUTNEY – खट्टी मीठी इम्ली की चट्नी

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This sweet and sour chutney is a must have condiment to enjoy Indian street food (savory Indian snacks, as per Wiki). It goes well with Samosa and Kachori. And a bowl of Dahi Bhalle (also called Dahi Vada) is unthinkable without this chutney drizzled generously on the top. And when I talk about ‘Chaat’, how could I not mention my absolute favorite – Palak Patta Chaat (Spinach Leaf Fritters in yogurt Sauce and drizzled with green and tamarind chutney) It is heavenly!!  

And we enjoy it with our Chana Chaat. It pairs equally well with this healthy and well balanced breakfast dish called Handvo (it is gluten free and vegan). It can be enjoyed with your savory pancakes. And how could I miss this delicious and super healthy Shakarkand Chaat (Pepped up Sweet Potatoes) that literally is made using this tamarind chutney. (For a more detailed insight into the Indian Chaat, I recommend you visit Bon Appetit guide to Indian Chaat)

60 grams Tamarind (seedless)

150 grams Date Palm Jaggery or Regular Jaggery

200 ml Water

½ tsp salt
¼ – ½  tsp red chilli powder
¼ – ½ tsp cumin seeds (toasted and ground)
¼ – ½ tsp fennel seeds (toasted and ground)
¼ tsp dry ginger powder
½ tbsp pomegranate seeds (optional)
Add water and tamarind to a non reactive pot along with scrapped jaggery, chili powder and salt. Bring the contents to a boil and reduce the heat to minimum.
Simmer the contents for eight minutes. Switch off the heat and allow the contents to cool down.
Mash the contents with your hands to remove as much pulp, as possible, from the tamarind.

Pass the contents through a sieve (you do not really need a fine mesh) and reserve the chutney in a bowl. 

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.
Add fennel powder, cumin powder and dry ginger powder and stir well to incorporate.
Store in a sterilized glass jar. The chutney stays well, refrigerated, for over a month. (Add pomegranate arils only if you intend to make the chutney for immediate use. For storing, it is best to skip adding the pom arils to the chutney)
Serve it with whatever your heart fancies! 

Note – Ensure that the sieve, bowl and glass jar – all are dry. 

Note – Always use a clean dry spoon to take chutney from the jar. 

Note – The color of the chutney will depend on how mature the jaggery is. The mature and darker the jaggery, the deeper is the color of the chutney. 

Note – The amount of spices of course is adjustable and so is the ratio of jaggery to tamarind. This is the ratio we prefer. 

Note – Regarding the quantity of spices, you need to add at least one fourth teaspoon of each spice and a max of half a teaspoon to make this much amount of chutney with balanced flavors. 

Note – If the consistency of the chutney is thin, put it on fire and simmer till it starts to thicken slightly.

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 – Approximately 250 – 300 ml (depending on the consistency)

Thanks for visiting and stop over again 

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1 Comment

  1. Yippeee!!!. Was looking fr this yummy recipe. Going to try out soon.
    Everytime i buy this chutney from market for ‘dahi bhalle’ i think of trying it at home. Needed this simple n quick recipe badly.

    thnx a lot !!!

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