Tamarind chutney or Meetha chutney is prepared with tamarind pulp, jaggery and spices. Some people also add dates pulp as a sweetener. Sweet and sour tamarind chutney is served as a topping for Dahi vada, Papdi chaat, Kachori, Samosa and many other chaats. Because it is a thick spicy concentrated chutney, we need just little quantity as a topping for any chaat. This chutney can be stored in a airtight jar and preserved in refrigerator for for 1 month or more.
Preparation time: 15 minutes
Cooking time: 20 to 25 minutes
Makes: A small jar
- Tamarind: 100 gms (soak in 2 cups of water and prepare pulp)
- Jaggery: 50 gms
- Red chilli powder: 1 to 2 teaspoon
- Turmeric: 1/2 teaspoon
- Salt: 1 to 2 teaspoon
- Roasted cumin seeds powder: 1 tablespoon
- Roasted Saunf/ fennel seeds powder: ½ tablespoon
- Black pepper powder: ½ teaspoon
- Water: 1 to 2 cups
- Soak tamarind in 2 to 3 cups of water for 10 to 15 minutes and extract pulp. Strain pulp in a strainer to get a smooth paste.
- Heat tamarind pulp in a pan on high flame to reduce for 10 to 15 minutes stirring in between 1 or 2 times.
- Add powdered jaggery, turmeric,red chilli powder and salt and mix. Allow to cook on slow flame for 3 to 4 minutes for jaggery to mix well and the tamarind chutney to become little thick. Switch off the flame.
- Add roasted cumin powder and saunf powder and mix.
- Allow to cool completely.
- Transfer Tamarind chutney to a clean and dry airtight glass jar and store in refrigerator up to 1 month or more.
If you want you can also add 1 teaspoon of dry ginger powder for additional flavor and taste.