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