Friday, April 22, 2016

Tamarind & Dates Chutney for Chaats

Yields: 1 1/2 to 2 cups


Pitted Dates - 1/2 cup, tightly packed
Pitted Tamarind - 1/2 cup, tightly packed
Jaggery, Powdered - 1/2 cup, tightly packed
Water - 2 cups
Roasted and Powdered Cumin  - 1/2 teaspoon
Roasted and Powdered Coriander - 1/2 teaspoon
Dry Ginger Powder - 1/2 teaspoon
Red Chili Powder - 3/4 teaspoon
Black Salt to taste

  1. Boil dates and tamarind in water until dates turn soft.
  2. Add jaggery powder and cook it thickens little bit. Turn off the heat and let it cool down completely.
  3. Blend the cooled mixture into a smooth paste.
  4. Take the blended paste, cumin powder, coriander powder, dry ginger powder, red chili powder and black salt in a small sauce pan and cook it on low flame until it thickens and starts coating the back of the spoon. Turn off the heat and let it cool down completely.
  5. You can prepare this chutney well in advance and store in an air tight container for a couple of months when refrigerated.


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