tamarind chutney sauce /sweetchutneyforchaats

tamarind chutney sauce /sweetchutneyforchaats

tamarind chutney sauce /sweet chutneyChaats would have been a failure snack if these sauces/chutneys are not there!they are so inevitable that they make the snack more expressive and complete.In special chaat houses even road side shops here serve hot samosas with tangy sweet tamarind chutney and tomato sauce,but I always have a great craving for tamarind chutney sauce andtamarind chutney sauce /sweet chutneySamosa combination as extremely daunting.Method of making tamarind chutney differs from place to place,usually I make it with jaggery but this time I have added sugar to make this chutney.Dates added to this sauce gives a special sweetness and a special load to this khatta meeta chutney.I have tamarind paste recipe in my blog you can very well use tamarind paste instead of soaking tamarind and squeezing,it makes the job even more easier.This chutney has more shelf life when stored in clean containers mainly when stored in the freezer it will sit well for months together.

tamarind chutney sauce /sweet chutney

INGREDIENTS:

Tamarind – lemon sized(big)(soak and take juice)
Sugar – 8-10 tbsp(powdered sugar)
Salt to taste
Chat masala powder – 2tbsp
Dates – 10-12(take off the seeds)
Chilli powder – 3 tsp

METHOD:

 

1.Soak tamarind and squeeze out the juice and keep.
2.In a mixer jar add dates,sugar and make a paste then add tamarind extract to it.
3.Add salt and chatmasala and grind to a smooth paste.
4.Now transfer this to a pan add chilli-powder and let it boil(can add some water and boil) for some time till a shiny liquid forms.
5.switch off the stove and store.

tamarind chutney sauce /sweetchutneyforchaats

Total Time: 30 minutes

tamarind chutney sauce /sweetchutneyforchaats

Ingredients

  • Tamarind - lemon sized(big)(soak and take juice)
  • Sugar - 8-10 tbsp(powdered sugar)
  • Salt to taste
  • Chat masala powder - 2tbsp
  • Dates - 10-12(take off the seeds)
  • Chilli powder - 3 tsp

Instructions

  1. Soak tamarind and squeeze out the juice and keep.
  2. In a mixer jar add dates,sugar and make a paste then add tamarind extract to it.
  3. Add salt and chatmasala and grind to a smooth paste.
  4. Now transfer this to a pan add chilli-powder and let it boil(can add some water and boil) for some time till a shiny liquid forms.
  5. switch off the stove and store.

Notes

Procedure for making this chutney differs from place to place,but I feel this as the easiest way. Instead of jaggery I have used sugar you can very well use jaggery. shelf life for this chutney is more so you can make it well in advance and store.

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