The sweet, tangy and spicy condiment is a common feature in Indian chaats. This chutney perfectly complements the delectable chaats and many Indian savoury snacks.
The chutney can be prepared in many ways; for sweetness, some prefer using just jaggery instead of dates; some like it extra hot or tangy. No matter how you like it, you can make it to suit your preference. However, in this recipe, I have shared with you my version. In fact, I have tried to recreate my mum’s recipe.
As children, my sister and I were rarely allowed treats from the street vendors. My mum made it a point to make different varieties of snacks and treats for us; this sweet and tangy chutney was often made with samosas, chaats and pakodas. We absolutely enjoyed the condiment with the super tasty snacks she used to make.
She hadn’t documented the recipe. But I have based this recipe on memory and a little research over the years.
- Tamarind (seedless) – 1/4 cup
- Dates (seedless) – 1/2 cup
- Jaggery (optional) – 1 tblspn
- Roasted cumin powder – 1/4 tspn
- Dry ginger powder – 1/2 tspn
- Chilli powder – 1/4 tspn
- Salt – To taste
- Water – 2 1/2 cups + 2 tblspns to grind the chutney
- Add water, tamarind and dates to a saucepan.
- Place that saucepan on medium-low flame, allow the three ingredients to cook for about 10 minutes.
- Add the dry spices except the salt.
- Mix well, and continue to cook for a few more minutes till the raw smell of the spices are gone.
- Now, add salt and mix well.
- Allow the chutney to simmer for about 2 minutes.
- Remove the vessel from the flame, and allow it to cool.
- Once cooled, transfer the mixture to a blender jar, and grind it into a smooth paste.
- Add water, if required.
- The tamarind-date chutney is ready.
- Store the chutney in an airtight container in the fridge.
- Use it in chaats or serve it savoury Indian snacks.