A big jar of sweet and sour, thick and pulpy dates tamarind sweet chutney is already stocked in my refrigerator which anticipates upcoming chaat days in a row
Usually the sweet/imli chutney served in chaat shops is made with tamarind and jaggery, but when making at home you can make it bit healthier with dates and raisins which i noticed in most blogs
Add the tamarind paste and seasoning. * Here, I have used tamarind paste. But in case you do not have tamarind, soak the tamarind in water and extract its paste
Extract juice from the tamarind by soaking in warm water first to soften the tamrind. Coming up with a name that perfectly describes this incredible aromatic ginger chutney is a task
With the leftover green and sweet chutney, I decided to create my chaat bread. My daughter was my sous chef and shared my excitement in baking the chaat bread
Serve hot with the tamarindchutney for dipping. Blend tamarind concentrate, dates, agave syrup, ginger, cumin, 1/4 teaspoon salt and cayenne (if using) in a blender until smooth. 1 cup tamarind concentrate, (see Note)
Stir in the tamarind. Return the mixture to the pot and boil until thick enough to thinly coat the back of a spoon (the chutney will thicken more as it cools)
This chutney is accompaniment with chaats, bread pakoda or even spread on aloo ki tikki with dahi. Tamarindchutney is a popular Indian sweet and sour sauce made up with tamarind pulp, sweetened with jaggery and other ingredients
This is very simple but authentic orange-reddish color chutney that very well goes with Indian snacks as well South Indian platter also, even you can have it as a side dip with your meal
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