Tamarind chutney and chaat is what bread is to butter. There is no chaat without chutney. My Mother-in-law loved chaat, so she had her own version of this recipe. This is originally her recipe, although slightly tweaked.
I have not made this chutney in a long time since the city I live in had a caterer who made tamarind chutney and I always ordered from her. It was very convenient to order from her as I make chaats very often. She recently moved to another state prompting me to make this at home.
This is a versatile recipe which can be used in almost all kinds of chaats and makes any chaat irresistible. It can be made ahead of time and stores well in the refrigerator and freezer too.
You can also add dates instead of jaggery as a sweetener but I have used jaggery in this recipe.
Yields 2 ½ cups
1 hour soaking
1 hour 40 minutes
- 1 cup tamarind
1 cup plus 6 tbsp jaggery/gud
2 tsp red chili powder
1 ½ tsp roasted cumin powder
1 tsp black salt
1 tsp salt
½-1 tsp ginger powder
Soak tamarind in 2 ½ cups of warm water for about an hour. Strain the water and squeeze the pulp.
Take a pan add the pulp and all the spices and bring to a boil. Keep stirring and reduce the flame. After 15 minutes the chutney will get slightly thicker.
Keep boiling on low flame. After 25 minutes the mixture will thicken more. Cool completely and store in glass containers and use as required .
Note: the Chutney freezes well, so you can store in glass jars and freeze upto 4 months.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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