Sweet and Sour – Tamarind Chutney Recipe

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Tamarind Chutney Recipe: We all love to have different street foods and snacks. Almost every snack requires different kinds of chutney. One of the most demanded chutney is “Tamarind Chutney”. It is the blood and heart of many dishes, without which they are incomplete.

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Easy to cook, thick and tangy, sweet and sour can be prepared in various ways and using different ingredients. The best part of this chutney is that you can store in the refrigerator for 2-3 months.

I have shared many street food recipes recently, now I am sharing sweet chutney recipe which is required in many snacks and street foods like samosa, bread pakora, dahi bhalle, aloo chaat, tikki, and many more. Even if, no ketchup is available at home, you can have it with different dishes like cheelas.

Servings: 1 Bowl
Preparation Time: 5 Minutes
Cook Time: 15 Minutes
Course: Side Dish
Cuisine: India
Equipment: Pan, Ladle, Strainer and Grinder
Calories: 40 calories in 1 Tablespoon.

Tamarind Chutney Recipe Ingredients:

  • Tamarind – 50 Grams (without seeds)
  • Jaggery – 50 Grams, crushed
  • Sugar – 2-3 tablespoon
  • Salt – ½ tablespoon
  • Black Salt – ½ Tablespoon
  • Ginger Powder – ½ Tablespoon
  • Oil – 1 tablespoon
  • Cumin Seeds – ½ Tablespoon
  • Asafoetida – ¼ Tablespoon
  • Cumin Seeds Powder – ½ Tablespoon
  • Fennel Seeds Powder – ½ Tablespoon
  • Red Chilli – ½ Tablespoon

Tamarind Chutney Recipe Preparation:

✅ Add 50 grams tamarind in the pan; pour in 2 cups warm water. Rest it for 30 – 40 minutes.

✅ After 30 minutes, put the pan on the low medium flame; allow it to boil for 3-4 minutes.
Note: Stir in between; we are boiling to make tamarind more fluffy and soft.

✅ Turn off the gas, let it cool down.

✅ Add the tamarind in the mixer jar, grind it. Add water if the consistency is very thick.

✅ Take the strainer and sieve it. Add water in the strainer, in case required.
Note: strain it to remove all the lumps and seeds.

✅ Now take a pan, add 1 tablespoon oil. Heat it and add cumin seeds in it. When the cumin seeds crackle add asafoetida in it.

✅ Add tamarind pulp and boil it for 1-2 minutes.

✅ Add jaggery at this stage, also add rest ingredients: salt, black salt, red chili, ginger powder, cumin seeds powder, and fennel seeds powder. Mix well.

✅ Now add 2 tablespoon sugar, and boil till it dissolves completely.

✅ Check the consistency, keep it according to your requirement, whether you want thick or thin.

✅ If you want the thick consistency, boil it for more 1-2 minutes.
Note: the chutney will get further thick when it cools down.

😋 Sweet chutney is ready.

Many people like to add dates, cashew nuts, raisins, and melon seeds. At the time when you add seeds and spices into it.

Also, you can blend it according to your preference, if you want to make sweeter add more jaggery to it.

Make it a bit thick to increase the shelf life.

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