We bring to you, a sweet and sour tamarind chutney to go with just about anything! But of course, we prefer it with our kachoris and samosas and all the pakoras in the world. A tamarind chutney recipe to add that tang.
Serves: 3 – 4
Prep Time: 5 minutes
Cook Time: 16 minutes
½ cup tightly packed seedless tamarind
½ cup seedless dates
½ cup powdered/ grated jaggery
2 cups water
½ teaspoon roasted cumin powder
½ teaspoon coriander powder
½ teaspoon dry ginger powder
½ teaspoon red chilli powder
Black or rock salt as needed
Mix the tamarind, dates, and water together, and heat in a pan for about ten minutes on low.
Add the jaggery and continue to cook until it completely dissolves.
Now add the roasted cumin, coriander, dry ginger and red chilli powder. Season with salt, stir and simmer for about a minute or two. Remove and set aside to cool.
Place this mixture in a grinder and blend until you get a fine paste. You can add water if needed.
Strain the chutney mixture through a strainer for a perfectly smooth consistency, and you’re done. Store in the refrigerator in an airtight container.
Photo Courtesy Of: Kunal Chandra