Tamarind Sweet Chutney ( A Tangy Sweet Chutney for Indian Street Food and Snacks) | Quick and Easy Recipe | Stepwise Pictures

Hi Supermoms,

I make a lot of Indian Chaat and Snacks at home. Indian Fried Snacks is incomplete without the Sweet Chutney and the Green chutney. You can also try my Chatpata Green Chutney .

I like to give light vatiations to the sweet Chutney each time I make it. Over the years I have standardised three versions of it. 

Today I am going to share the Tamarind Version.

                     

This sauce is so tangy and I must admit that I have been licking the sauce from the time I was preparing to the time I was clicking these pics.

This chutney is a superb accompaniment to kachoris and Samosas. It can be drizzled over all Chaat varieties too. I made this sauce a little thicker as I wanted to use it for kachoris( a big favourite at home!)

You can thin down the chutney if you are going to use it for Chaat.

I borrowed this recipe from Manish,the neighbourhood Samosawalla. It is awesome to replicate Streetfood.

Few ingredients and less than 10 minutes of cooking time, your chutney is ready!!!

Tamarind Chutney ( Sweet Imli Chutney for Indian Street Food and Snacks):

Preparation time: 5 minutes

Cooking time: 10 minutes

Storage: Keeps good Upto 1 month if stored in a clean and  dry  airtight container.

1 cup = 250ml

Ingredients:

Tamarind juice - 200 ml /1 cup( I soaked lemon size tamarind in hot water and made this juice)

Chilli powder-1 tsp

Sugar-1/2 cup( 100 gms- adjust ,as the measurement will vary a little depending upon the tamarind variety)

Pinch of salt

For tempering:

Carrom seeds, cumin seeds,nigella seeds( onion seeds) - use a pinch of each

Oil - 1 tsp

METHOD

1. Prepare your tamarind juice. 

                    

2. Crush the carrom and cumin seeds lightly to release their flavour.

                     

3. In a pan or small wok, heat a tsp of oil and add the crushed seeds and nigella seeds.

       

                    

4. When they splutter, add the tamarind juice, sugar,chilli powder and the pinch of salt.

                  

     

                   

 5. Let it boil for 7 to 8 minutes. You can see the tamarind water thickening and oil floating in the sides. switch off. Let it cool. If you boil it more, it will become very thick once cooled, so do not over boil. 

6. Once cooled completely, you can store it in a clear,dry air tight bottle. It will keep for upto a month.

                  

You can substitute Jaggery instead of sugar. But I prefer sugar to get shop like taste. Ofcourse, shall update you all with my Date Jaggery Sweet Chutney recipe very soon. 

                

Try this chutney and enjoy all your Indian Snacks and Chaat.

Happy Cooking!

With love,

Masterchefmom