This chutney is sweet, spicy, tangy and sour, all at the same time! You can use only jaggery or just brown sugar… I’ve used both because I feel it gives a unique, balanced taste.
Notes:
You can refrigerate this chutney in the refrigerator more than a month as long as you store it in an airtight container.
You can store it for 5 to 6 months in the freezer if you use a freezer-safe container. When you want to use it, just thaw it safely in the refrigerator overnight or on a counter top for about 3 to 4 hours.
Find the link to the demo video for this recipe here: @tamarindchutney
Find the links to the Batata Vada Chaat recipe here:
Detailed Recipe Link - @batatavadachaat
Demo Video Link - @batatavadachaat
Find the links to the Mixed Sprouts Chaat recipe here:
Detailed Recipe Link - @mixedsproutschaat
Demo Video Link - @mixedsproutschaat
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Ingredients:
1 cup of dates, seedless
½ cup of tamarind, seedless
50g brown sugar
2 cups of water
½ tsp coriander powder
½ tsp cumin powder
1 tsp chilli powder
½ tsp salt
½ tsp chilli flakes
Method:
Add the dates, tamarind, jiggery, brown sugar and 1 cup of water into a pressure cooker.
Cook on medium heat for about 5 whistles, keep-in-mind that cooking time depends on each pressure cooker.
After the steam is released, cool the mixture completely.
Sieve the mixture through a strainer; press down to get all the juices out.
Put the mixture into a small pan and place on a very low flame.
Add the coriander, cumin and chilli powders along with the salt and chilli flakes and combine well for a few seconds.
To this add in the other cup of water and mix well.
Simmer the chutney for 10 minutes on very low heat, keep stirring in between.
This sweet and sour tamarind & date chutney can be used to make a variety of chaats and goes great with samosas, dhoklas, kachori and pakodas.
XOXO, Jovanka
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