Sweet Tamarind Chutney Recipe
Sweet tamarind chutney is a sweet and sour multipurpose chutney that goes with many foods especially snacks like bhel-puri, 'chaats', samosas, vada-pav, katchi dabeli and so on. This recipe is very simple to make and the chutney can be stored in the refrigerator for many months.
- Dry tamarind - 1 cup tightly packed; 3 inch by 2 inch by 1 inch piece of dry tamarind
- Jaggery (gud) - 2 cups
- Salt - To taste
- Red chili powder - To taste
- Coriander powder - 2 tsp
- Cumin powder - 2 tsp
- Take 3"x 2"x 1" piece of dry tamarind (which is roughly 1 cup tightly packed) and soak in 1 and 1/2 cup of hot water. When it becomes soft, discard all seeds.
- Add jaggery and then grind into a fine paste.
- Pressure cook for 1 whistle in a pressure cooker. Turn off the gas after one whistle.
- Remove from the pressure cooker when the pressure is released and then add salt and red chili powder to taste.
- Add 2 tsp coriander powder and 2 tsp cumin powder.
- Strain using a wide-holed strainer to remove the skins and strings of tamarind.
- Transfer to a plastic or glass jar and store in the refrigerator for many months.
- When using, add water as needed to achieve a desired consistency and enjoy this finger-licking chutney with a variety of 'chaat' recipes.