On a rainy monsoon morning I was sitting with my laptop checking out emails, face book etc when I suddenly felt like having spicy tamarind chutney. Did not want to go out to get it from the shop and ask for home delivery of only one item. So I searched it in the net and I found a very simple recipe of tamarind chutney and thankfully all the ingredients were available at home that day. Unfortunately now when I am searching for the original recipe link to mention here , I am unable to locate it.
So here is how I made this superbly deadly spicy tangy tamarind chutney. I am having this chutney these days with whatever salted I am eating. A roti or a rice-dal tastes even great with a spoon of this delicious chutney.
Ingredients:
Tamarind: 2 cups (I used seedless one. With seeds can also be used)
Jaggery: 2 tbsp grated
Red chilli powder: 1 tsp
Dates: 5-6 (I used seedless. if you are using dates with seeds, just remove it before mixing)
Cumin powder: 1 tsp
Amchur powder: 1 tsp
Black salt to taste
2 cups water to soak the tamarind
Method:
Soak the tamarind in water for at least about 2-3 hours. I soaked it overnight. Mash the pulps with your hands. Pit the dates and roughly chop. Remove seeds if you are not using seedless dates.
In a pan/sauce pan add the tamarind pulp with the water, dates and all other above mentioned ingredients. Mix them nicely with a spatula and put on the gas stove. Let it boil for some time keeping the flame in high-medium. Keep stirring in between till the mixture takes a thick ketchup like consistency and the dates dissolve a little in the chutney. Put off the gas and let it cool. Transfer the chutney to air tight container and keep in the refrigerator to serve as per requirement.
If you like the chutney with a running like consistency , you can grind the dates in mixer/grinder and then use so that it completely dissolves in the chutney. I like to have it with little crunchiness so I used chopped dates.
So here is how I made this superbly deadly spicy tangy tamarind chutney. I am having this chutney these days with whatever salted I am eating. A roti or a rice-dal tastes even great with a spoon of this delicious chutney.
Ingredients:
Tamarind: 2 cups (I used seedless one. With seeds can also be used)
Jaggery: 2 tbsp grated
Red chilli powder: 1 tsp
Dates: 5-6 (I used seedless. if you are using dates with seeds, just remove it before mixing)
Cumin powder: 1 tsp
Amchur powder: 1 tsp
Black salt to taste
2 cups water to soak the tamarind
Method:
Soak the tamarind in water for at least about 2-3 hours. I soaked it overnight. Mash the pulps with your hands. Pit the dates and roughly chop. Remove seeds if you are not using seedless dates.
In a pan/sauce pan add the tamarind pulp with the water, dates and all other above mentioned ingredients. Mix them nicely with a spatula and put on the gas stove. Let it boil for some time keeping the flame in high-medium. Keep stirring in between till the mixture takes a thick ketchup like consistency and the dates dissolve a little in the chutney. Put off the gas and let it cool. Transfer the chutney to air tight container and keep in the refrigerator to serve as per requirement.
If you like the chutney with a running like consistency , you can grind the dates in mixer/grinder and then use so that it completely dissolves in the chutney. I like to have it with little crunchiness so I used chopped dates.
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