If you are a doting chaat (savory street food in India) lover, how can you not love tamarind chutney? This dish is a go-to condiment when it comes to tasty snacks such as samosas or corn fritters. Besides, the significant part is that you will find tamarind chutneys at every Indian feast where there are fried snacks or fast-food items. Moreover, as a popular North-Indian accompaniment, it is becoming a global sensation at buffets, functions, and the works! Its zingy flavor and apt after taste leaves a foodie craving for more of it. It is best served with Indian chaat food such as pani puri or sev puri (flat crispy pancakes loaded with diced potatoes). For your next get-together or potluck, we have got you covered with our easy recipe given below.
Ingredients1 cup tamarind seedless
1 tsp red chili powder
1 cup jaggery cut into small pieces
1 tsp cumin powder roasted
1 ginger grated
salt to taste
1 tsp coarse fennel powder
1 tsp black salt optional
Method* Soak the seedless tamarind in three cups of warm water for 30 minutes.
* Mash the soaked tamarind with your hands and strain through a strainer.
* Empty the pulp into a saucepan and add the crushed pieces of jaggery. Let the mixture boil and cook on low flame.
* Add the spices and mix well. Taste for sweetness and add jaggery according to the sweetness preference.
* Once the mixture achieves thick consistency, remove from the stove, and let it cool.
* Once cool, transfer the chutney into airtight containers and store in the fridge for up to three months.