Homemade Sweet & Sour Tamarind ChutneyVeg
Elevate your snacks with this easy-to-make, tangy, and sweet Tamarind Chutney! Perfect for pairing with crispy Indian street food like chaat, this flavorful dip is crafted by simmering soaked tamarind pulp with jaggery and a blend of aromatic spices, including ginger, cumin, coriander, and black salt. This essential condiment adds the perfect balance of heat and sweetness to your favorite savory treats. Whip up this authentic, restaurant-style chutney at home in just a few minutes!
Ingredients
50 g Tamarind
2 cup Hot Water
100 g Jaggery
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Black Salt
1 tsp Ginger Powder
1 tsp Kashmiri Red Chilli Powder
to taste Salt
1 tsp Sesame Seeds
Instructions
1
Place the tamarind in a bowl and pour hot water over it. Let it soak for 15 to 20 minutes to soften.
2
Transfer the soaked tamarind (without all the soaking water initially) into a blender and grind it until it forms a smooth paste.
3
Strain the tamarind pulp using a sieve. Add the remaining soaking water while straining to ensure you extract all the flavor and pulp. Discard any tough fibers.
4
Pour the extracted tamarind pulp into a pan and cook over medium heat for 2 to 3 minutes.
5
Add the jaggery to the pan. Then, incorporate the coriander and cumin seed powder, black salt, dried ginger powder, Kashmiri red chilli powder, and a pinch of regular salt.
6
Allow the mixture to boil for 3 to 4 minutes.
7
Check if it is ready by performing the 'one-string test.' Take a small amount between your fingers; if it forms a single thin thread, it is ready.
8
Stir in the sesame seeds, then turn off the flame. Your chutney is ready to serve once cooled.
