cuisine: north indian
serves: 1 small jar
ingredients (calculating cup used, 1 cup = 250 ml)
- ½ cup tightly packed seedless tamarind
- ½ cup seedless dates
- ½ cup powdered or grated jaggery or as needed - adjust according to your taste
- 2 cups water
- ½ teaspoon roasted cumin powder
- ½ teaspoon coriander powder/dhania powder
- ½ teaspoon dry ginger root powder/saunth/sooth
- ¼ or ½ teaspoon red chili powder or 1 dry red chili * see notes
- black salt or rock salt as needed.
steps to make the recipe:
- inside a pan, go ahead and take tamarind, dates and water.
- prepare the tamarind and date for around 8-9 minutes on the low flame till they soften.
- now add some powdered jaggery and then prepare.
- allow the jaggery dissolve and also the mixture thicken a little.
- add all of the spice powders - red chili powder, coriander powder, dry ginger root powder and roasted cumin powder.
- stir & simmer for any further 1-2 minutes more.
- season with salt. allow the chutney mixture awesome lower.
- inside a chutney grinder or small blender, grind the this complete mixture till smooth.
- then add water if needed while grinding.
- strain the chutney via a strainer.
- keep tamarind date chutney within an airtight bowl or container within the refrigerator and employ it when creating chaat in your own home.
* if using dry red chili, add it using the tamarind and dates right at the start - step one.
2. please be aware you could have the consistency from the sweet chutney according to your decision. simply alter the quantity of water making the chutney thin or thick according to your needs.
Step-by-step Tamarind Date Sweet Chutney Recipe for Chaat:
- Inside a pan, go ahead and take seedless tamarind, seedless dates and water. prepare for around 8-9 mins on the low flame.
- Add powdered or grated jaggery and stir.
- Allow the jaggery dissolve and also the mixture thicken a little. Add all of the spice powders, salt and simmer for 1-2 minutes more.
- The chutney mixture is prepared now. Allow it to awesome.
- Inside a grinder, pour the whole chutney mixture. Grind the chutney inside a grinder till smooth. Then add water if needed while grinding. Strain the chutney via a strainer. Keeptamarind date chutney in airtight bowl or container within the refrigerator.
Add some sweet tangy tamarind dates chutney towards the chaat or indian snacks that you simply make in your own home. Within the pics the chutney is offered in addition to put into ragda patties a well known mumbai street food. you may also serve it with chaat snacks like bread pakora. paneer bread rolls. veg cutlet. bread rolls etc.
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Subha Sumita Swain states
I'm a fan you have. Coz formerly i had been horrible in cooking. Now I'm able to prepare nicely and correctly by using your tutorials and whatever dish i actually do nowadays. Your day i visited your site next for every dish i search for your recipes and do. It happens to be simply tasty. Which recipe switched to be nice khata meetha. Thanks dassana.
thats nice to understand the blog helps you. thanks subha. the chutney is khatta meetha in taste
Hi &...&...I normally get this to chutney almost in the same manner&...only difference is I boil tamarind jaggery first&.....strain it after which boil dates grind.
While you stated &...&...inside a chutney grinder or small blender, grind the this complete mixture till smooth&...which means grind tamarind too
Could it be simple to grind tamarind?
wouldn't it return with smooth paste?
Won’t it modify the colour as you can see one last chutney colour in katori differs as to the you've demonstrated within the container?
Whether it works I my problem is going to be solved because it takes loads of time for you to just strain tamarind.
when tamarind is cooked, it softens and it is then simple to grind. yes it will. the colour is a result of the sunlight within my kitchen. the ultimate pics i take near sun light. therefore, the color difference. if you would like you are able to strain the chutney after grinding.