Tamarind chutney recipe for chaat | How to make Tamarind chutney for Chaat2014-01-28
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 45m
This tangy chutney made from Tamarind is extremely versatile and is used for making panipuri, sevpuri ,bhelpuri, and is often served with samosa and kachori!
Made with an abundant amount of jaggery, dates and others spices- this sweet spicy concoction takes street food to a whole new level!
- Tamarind- 1 cup
- Dates, stoned- 1/2 cup
- Chaat Masala- 1 tsp
- Red chilli powder- 2 tsp
- Dry ginger (saunth) powder- 1 tsp
- Jeera/Cumin Powder- 1 tsp
- Salt- to taste
- Water- 1/2 cup
Soak the dates, tamarind and jaggery in 1 cup of water for 30 minutes. Simmer for 1 min and turn off the flame.
Pour into a pan and boil the mixture till the dates soften. Let cool.
Blend the mixture in a blender to a paste. Ensure that the tamarind does not have any seeds.
Strain the blended mixture and add all the spices and salt.
Mix well, add 1/2 cup water and boil while stirring continuously.
Cool and transfer to a bowl.
This chutney can be stored in the refrigerator for 15-20 days.
This can be served as a dip for samosas, as a garnish for chaats or diluted to make Pani puri.