It is also called as khatti meethi chutney and forms an integral part of chaats. Getting this chutney right is imperative, as the taste of chaats is completely dependent on how well this chutney turns out to be. It is a very easy to make recipe. I usually make both the chutneys for chaats the previous day. Many people add dates while making this chutney. Since I have grown up on tamarind chutney without dates, I prefer this version of my Mom.
This chutney is used in all chaats like sev puri, dahi batata puri, bhel puri, pani puri, Ragada pattice. It is also used while cooking sambhar, is drizzled over dahi wadas and is used in dabelis. It goes well with pakodas and medu vadas too.
3/4 cup Tamarind/Imli/Chincha
1 cup Jaggery
1 tbsp coriander powder
1/2 tbsp cumin seeds powder
1/2 tbsp red chilly powder
1/2 tsp turmeric powder
- Soak tamarind and jaggery in 1/2 cup water for half an hour, to allow the tamarind to soften.
- Take the soaked tamarind-jaggery in a grinder. Add coriander powder, salt, turmeric powder, red chilly powder, cumin seed powder and grind.
- Add more water if required. Strain the ground sauce through a sieve.
- Discard all the solids and just take the pulp. Store it in refrigerator and use as required.
Tip: Before grinding, please ensure the seeds, if any, are removed or the grinder can get spoilt.