Dates tamarind chutney recipe- sweet chutney recipes for chaats

       I try to make chaat for dinner once a week. My family simply love that day and look forward for it. I do try to make it healthy like using moong sprouts or chickpeas with loads of vegetables like grated carrots or cucumber. But the sweet chutney is mandatory even if its healthy or just junk. I usually make the sour or khatti chutney as it is called by just adding tamarind and jaggery. But I decided to use dates in my chutney for the sweetness and reduce the quantity of jaggery in it.I used a quarter cup of jaggery and may even reduce it further next time. This was another way to make my family have dates. My mom used to make it this way.


       It was really delicious and I also used it as a side dish for parathas and it was really delicious. I love to have extra sides in my plate along with veggies and dal. The roasted cumin powder gives a nice flavour. I have never used black salt , but I think it should really work here. Keep the consistency according to your dish you are preparing. I used a thinner consistency of the same for pani puris too, slightly thicker for bhel and even thicker for the other chaat varieties.

      So do make this and store it. It really comes in handy!!

Print Recipe
Dates tamarind chutney recipe- sweet chutney recipes for chaats Yum
Course condiments
Cuisine indian
Prep Time 20 minutes
Servings
Ingredients
  • 3/4 cup Tamarind pulp (see notes)
  • 2 cups Dates
  • 1/4 cup Jaggery
  • 1 tsp chilly Red powder
  • 1/2 tsp cumin Roasted powder
  • 1/2 tsp Salt - (you can use black salt)
Course condiments
Cuisine indian
Prep Time 20 minutes
Servings
Ingredients
  • 3/4 cup Tamarind pulp (see notes)
  • 2 cups Dates
  • 1/4 cup Jaggery
  • 1 tsp chilly Red powder
  • 1/2 tsp cumin Roasted powder
  • 1/2 tsp Salt - (you can use black salt)
Instructions
  1. Soak the dates in warm water (enough to soak the dates completely) for 2 hours.
  2. Alternatively you can pressure cook the dates till it softens.
  3. Remove the seeds if any.
  4. Grind it to a smooth paste.
  5. Pass this paste through a sieve to remove any solids and other impurities.
  6. Combine the dates and tamarind pulp.
  7. Heat a pan.
  8. Add the pulp.
  9. Add the jaggery and rest of the spices and salt.
  10. Keep stirring till the jaggery dissolves.
  11. Boil further around 10 -15 minutes till it thickens to a semi liquid consistency.
  12. Allow it to cool.
  13. Use this as per your chaat recipe accordingly.
  14. Notes - You can store the rest in the refrigerator.
  15. This can also be freezed if you want to store it longer.
  16. This can be frozen as cubes in a ice tray. So it will be easier to remove the cubes according to your necessity and thawed. The rest can be returned to the freezer.
  17. I generally make tamarind pulp in a huge amount and freeze it for a month or too. So you can see the frozen tamarind in the picture above. See the recipe below.
  18. Pressure cook around a cup of tamarind(soaked in little water) till it is soft. Allow it to cool. Remove the seeds if any. Grind it to a smooth paste.
  19. Pass the paste through a sieve to remove and solids and other impurities.
  20. Collect the tamarind pulp in a clean vessel below.
  21. Use as per necessity.
  22. Freeze the rest in freezer safe containers.
  23. You can also freeze them in ice trays.
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One Comment

  1. Hamaree Rasoi

    This is what I call as a tasty and lovely looking tamarind recipe.Deepa

     

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