Popularly, called as sweet chutney, adds a sweet & sour flavor to chaat varieties. Tamarind, being the main ingredient of this chutney gives a nice tangy taste. Chutney gets it sweetness from one of these - jaggery/dates/raisins/sugar. I have used jaggery in this recipe. This sweet & sour chutney can also be served alongside samosas, cutlets etc.
Complexity - Simple
Prep time - 20 mins
Cook time - 5 mins
Serves - about 3/4 cup
IngredientsTamarind - 1/4 cup (packed)
Powdered jaggery - 1/4 cup
Water - 1 cup
Roasted ground cumin seeds - 1 tsp
Salt - 1/2 tsp or to taste
Red chili powder - 1/4 tsp
Ground black pepper - 1/4 tsp
Ginger powder - 1/4 tsp
Bring 1 cup of water to a rolling boil. Remove from heat and soak tamarind in the boiling water for atleast 15 mins.
Let it cool and use your hands to squeeze and extract as much pulp as you can from the tamarind (do not add water). Use a sieve to strain just the pulp. Discard seed & membranes.
To this filtered tamarind pulp, add rest of the ingredients and mix well.