Sweet Tamarind Chutney for Chaats / Sweet Tamarind Sauce
Sweet tamarind chutney is a sweet and sour sauce used in most of the chaats preparation. Tamarind chutney is slightly thick and has smooth texture with sweetness from jaggery balanced with sourness from tamarind, mild hot from chilli powder and dry ginger powder.
Servings: 1
Calories: 1259kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon =15ml ; 1 Teaspoon = 5ml
- 1 Cup Tamarind Pulp
- 1 Tablespoon Ginger Powder
- Salt
- 1 Tablespoon Black Salt
- 1 Cup Jaggery
- 1 Tablespoon Cumin Powder
- 1 Tablespoon Chilli Powder
- 1 Tablespoon Fennel seed Powder
- 1 Cup Water
Instructions
- In a pan add the tamarind pulp and water.1 Cup Jaggery
- Now add the jaggery and mix well and bring the mixture to a boil on medium heat stirring regularly
- Now add the ginger powder, cumin powder, chilli powder, fennel seeds powder, black salt and regular salt.1 Tablespoon Ginger Powder, 1 Tablespoon Black Salt, 1 Tablespoon Cumin Powder, 1 Tablespoon Chilli Powder, 1 Tablespoon Fennel seed Powder
- On medium heat, boil the mixture stirring regularly until it starts to thicken.Salt
- Once the chutney reaches the desired consistency, turn the heat off.
- Allow chutney to cool down completely before serving. Store remaining chutney in refrigerator.
Video
Notes
Tamarind chutney has a long shelf life and it must be kept refrigerated.
Jaggery is available in asian groceries store.
Substitute jaggery with sugar if jaggery is not available.
Soak tamarind in hot water for 15 minutes and strain to extract pulp.
Tamarind can be substituted with ready to use tamarind paste.
To get right consistency, just lift the spoon out of the pan and make sure it lightly coats the spoon.
Nutrition
Calories: 1259kcal | Carbohydrates: 304g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7270mg | Potassium: 1132mg | Fiber: 11g | Sugar: 264g | Vitamin A: 2523IU | Vitamin C: 5mg | Calcium: 266mg | Iron: 12mg