Saturday, 1 October 2011

Sweet Tamarind Chutney

This chutney is made through out India as an accompaniment to different snacks and appetizers. I learnt it from my mom when I was 10 yr. old . So actually this recipe comes from mom's mom's kitchen, which makes it very special!

Preparation time: 5min. 
Cooking time: 10 min.
Servings: 200 ml of thick chutney

Ingredients required:
  • 100 gm. Tamarind soaked in water for 10- 15 min.
  •  Water
  • 75 gm. Jaggery 
Jaggery (Gud)
  • 1/2 teaspoon Salt
  • 1/4Tea spoon Black Salt (kala namak) 
Kala Namak ( Black Salt)
  • 1/2 teaspoon Chilly powder
  • 1/2 spoon dry Ginger powder (Saunth)
  • 1 teaspoon roasted and ground Cumin seeds
Directions to prepare Sweet Tamarind Chutney
  • Making tamarind Pulp 
    • Soak tamarind in 100 ml. water for 30 - 40 min.
Tamarind soaked in water
    • Mash the soaked tamarind.
    • Filter the liquid and discard the solid.
    • Use this pulp for making chutney.
Tamarind Pulp
  • Making Sweet Tamarind Chutney From Tamarind Pulp:
    • Add the following to the pulp:
      • 100 ml.Water
      • 75 gm. Jaggery 
      • 1/2 teaspoon Salt
      • 1/2 teaspoon Chilly powder
      • 1/2 spoon dry ginger powder(Saunth)
      • Boil the above mixture till it becomes thick, but is of  pourable consistency. 
Tamarind pulp,chili powder,Jaggery and salt being cooked together
    • Cool and add roasted and ground cumin ,black salt and mix thoroughly.Sweet chutney is ready.
Sweet Tamarind Chutney
  • Enjoy different snacks, chat, parathas with Sweet Tamarind Chutney  :) 
  • This chutney can be stored in fridge for 2-3 weeks.

  • Remove the seeds from Tamarind before soaking. It will become easier to make pulp then.
  • Keep stirring occasionally while cooking the chutney.
 Suggested Variations:
  • Long cut pieces of date,dry dates can be added during cooking the chutney.
  • Raisins can be added during cooking chutney.
  • In the absence of dry ginger powder (saunth) grated fresh ginger can be taken.

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