Chutneys have a very important role in Indian cuisines and no Indian snacks are complete without chutneys. There are wide varieties and flavours of Chutneys like this Tamarind Chutney which is sweet and sour, Mint Chutney which is spicy in flavour, Coconut Chutney which has a subtle taste and Coriander – Garlic Chutney which is similar to Mint Chutney but less hot.
Sweet & Sour Tamarind Chutney goes very well with Potato Patties/ Aloo Tikki, Dahi Vada etc. A simple and easy recipe which is made in under 15 minutes. The best thing is that that once made, it can be stored in the refrigerator for a couple of weeks without going bad.
1 Cup = 240 ml
- ½ Cup Tamarind
- ½ Cup Water
- ½ tsp Cumin seeds
- ½ tsp Ginger powder
- ¼ tsp Red Chilli Powder
- 1 tsp Cooking oil
- Salt to taste
- 7 – 8 tbs Jaggery
Cooking Instructions for Tamarind-Jaggery Chutney:
- To begin with soak tamarind in 1/2 cup water for 15 minutes. Squeeze the tamarind pulp with your hands and sieve the tamarind pulp discarding the fibers and seeds.
- Now heat oil in a pan and add cumin seeds and allow them to flutter.
- Then add ginger powder and red chilli powder and then the tamarind pulp.
- Cook for appx. 5 minutes and add jaggery and salt.
- Cook the mixture in low-medium flame until it thickens.
- Allow it to cook and store in an air-tight container in the refrigerator.