Tamarind chutney is a
popular Indian sweet and sour sauce made up with tamarind pulp,
sweetened with jaggery and other ingredients. An Indian snacks is
incomplete without the chutney's. This chutney is accompaniment with
chaats, bread pakoda or even spread on aloo ki tikki with dahi.
This sweet-sour chutney can be had for making chaat items like pani puri, aloo tikki and even samosa and aloo-paneer bread pakora. Its a one stop chutney recipe solution for all your chaat and fried savoury snacks. At my home, we usually eat with potato cutlets also, its taste great with tamarind chutney.
It has the sourness of tamarind balanced with the sweetness of the jaggery and the earthiness and mild hotness coming from the cumin and red chili powder. This chutney can be stored at room temperature for up to two weeks and a few months in the refrigerator. Stays good and taste remain same also.
if you are looking for more chutney recipes then do check coconut-tomato chutney, onion-tomato chutney, and coriander chutney.
Ingredients :
Tamarind pulp - 1 cup
Jaggery - ½ cup
Roasted n Crushed Fresh Cumin seeds powder - 1 tbsp
Chilli powder - As required
Salt to taste
Pinch of Dry Mango Powder(amchur)
How to make Roasted Cumin seeds powder ?
First roast the cumin seeds in a small saucepan/tawa over low heat and ground into a powder. The fresh aroma of roasted and grin cumin is awesome..i feel it now also.
Preparation Method :
1. Soak tamarind in a bowl full of water for 3 hours. Squeeze out all the tamarind juice.
2. In a small saucepan or kadai over low heat combine tamarind pulp and jaggery. Cook until they melt into a smooth sticky syrup.
3. Add chilli powder, salt to taste, roasted cumin powder and dry mango powder. Mix well, after few seconds, turn off the heat.
4. Your Tamarind Chutney is ready. Serve this chutney with samosa, chaats, bread pakoda and khaman dhokla.
if you are looking for more chutney recipes then do check coconut-tomato Chutney, sweet n spicy tomato onion chutney, red chutney and coriander chutney.
Happy Cooking & Enjoy :)
It has the sourness of tamarind balanced with the sweetness of the jaggery and the earthiness and mild hotness coming from the cumin and red chili powder. This chutney can be stored at room temperature for up to two weeks and a few months in the refrigerator. Stays good and taste remain same also.
if you are looking for more chutney recipes then do check coconut-tomato chutney, onion-tomato chutney, and coriander chutney.
Ingredients :
Tamarind pulp - 1 cup
Jaggery - ½ cup
Roasted n Crushed Fresh Cumin seeds powder - 1 tbsp
Chilli powder - As required
Salt to taste
Pinch of Dry Mango Powder(amchur)
How to make Roasted Cumin seeds powder ?
First roast the cumin seeds in a small saucepan/tawa over low heat and ground into a powder. The fresh aroma of roasted and grin cumin is awesome..i feel it now also.
Preparation Method :
1. Soak tamarind in a bowl full of water for 3 hours. Squeeze out all the tamarind juice.
2. In a small saucepan or kadai over low heat combine tamarind pulp and jaggery. Cook until they melt into a smooth sticky syrup.
3. Add chilli powder, salt to taste, roasted cumin powder and dry mango powder. Mix well, after few seconds, turn off the heat.
4. Your Tamarind Chutney is ready. Serve this chutney with samosa, chaats, bread pakoda and khaman dhokla.
if you are looking for more chutney recipes then do check coconut-tomato Chutney, sweet n spicy tomato onion chutney, red chutney and coriander chutney.
Happy Cooking & Enjoy :)
