In the devils world of Chaat, no one is spared. With no discrimination of age, sex or region, everyone is a sinner in this CHAAT WORLD. Everyone can gladly be a sinner here, as they indulge themselves into its sinfully de(si)licious recipe.
Three musketeers of chaat are the three chutneys namely,
- Green chutney
- Garlic chutney
- Sweet Dates Tamarind chutney
They are inseparable and complement each other in their flavours and taste. These chutneys are used in Sev Puri Chaat, Dahi puri, Dahi Papdi, Ragda patties, Bhel puri, and the list goes on. Apart from chaat, it can be used in Club sandwiches, Kathi rolls, wraps. It’s a healthy dip as dates and raisins are used.
Always prepare the chaat chutneys a day before your assembly of chaat . It saves time and energy. I prefer to double or triple the portion as it has a long life in freezer. Especially for working people, it becomes handy when it lies in the freezer compartments. Also, when you prepare chaat, many prefer to have sweeter version. In that case your sweet chutney proportion should be higher than the other two chutneys.
Maintain a thick consistency while you grind and store. You can always dilute with water and make it thin while using it for chaat preparation. Again consistency of the chutney is at your discretion.
Don’t forget to scroll down to the Notes, you’ll have a bonus recipe under my kitchen secret. My Kitchen Secrets saves you when you are puzzled with leftovers. Every recipe in this blog has a surprise package in the kitchen secret which will definitely make you awestruck…😲.
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Rinse and soak the tamarind with dates and raisins in 2 cups of hot water for around an hour.
After soaking, strain the tamarind, dates and raisins with a slotted ladle and transfer to a jar for grinding. Retain the soaked water for further use.
To this add chilli powder, cumin powder, brown sugar, dry ginger powder, salt and grated jaggery.
Grind it into a fine puree with the retained water. Strain the puree through a strainer (to extract maximum, use the back of a spatula to squeeze).
Transfer the extracted puree into a thick bottomed pan, add a cup of water to it and allow it to boil in medium flame for 20 – 25 minutes to get rid of the raw smell and to reach the desired consistency. Keep stirring on and off.
After it cools down, store it in an airtight container in the refrigerator for a week or upto a month in the freezer.
It yields 2 cups of chutney.
Recipe Card
Prep time: 5 minutes
Cooking time : 15 minutes
Cuisine: Indian
Category: Accompaniment / Chutney
Yields: 2 cups
Author: Manimala
Ingredients:
Tamarind, deseeded – 1 big lemon size (50 gm)
Grated jaggery – ¼ cup
Dates (deseeded) -10 huge or 20 small nos
Raisins – 1 ½ tsps
Red chilli powder – ½ tsp
Cumin / Jeera powder – ½ tsp
Dry ginger / Saunth powder- ½ tsp
Sugar (brown) – 1 tsp
Salt – 1 tsp
Instructions:
1. Rinse and soak the tamarind with dates and raisins in 2 cups of hot water preferably for an hour.
2. After an hour of soaking, strain the tamarind, dates and raisins with a slotted ladle and transfer to a jar for grinding. Retain the soaked water for further use.
3. To this add chilli powder, cumin powder, brown sugar, dry ginger powder, salt and grated jaggery.
4. Grind it into a fine puree with the retained water. Strain the puree through a strainer.
5. Transfer the extracted puree into a thick bottomed pan, add a cup of water to it and allow it to boil in medium flame for 20 – 25 minutes to get rid of the raw smell and to reach the desired consistency. Keep stirring on and off.
6. After it cools down, store it in an airtight container in the refrigerator for a week or upto a month in the freezer. It yields 2 cups of chutney.
Note:
- Consistency of the chutney can be adjusted with water accordingly.
- I prefer it to be a thick puree if you are storing. Later it can be diluted in portions when you use it for chaat.
- This chutney is used in Sev Puri Chaat, Dahi puri, Dahi Papdi, pani puri , bhel puri, ragda patties, in almost all the chaats.
- I always use brown sugar at home, you can replace it with white sugar.
- Dry ginger powder can be optional but adds an extra kick to the flavour.
- Aged and new tamarind has it’s own taste and flavour. Accordingly feel free to adjust the salt and sugar.
- Adjust the number of dates according to the size available.
Now time for my kitchen secrets…😉😍
This chutney tastes divine, it’s my elder daughter’s favorite chutney. I need to add extra scoop for her chaat. That’s the reason i double the portion and store the excess in the freezer to please her sweet tooth.
This chutney is so versatile like Garlic chutney as it can be used in various ways. Apart from chaats, it can be used as dips for appetizers, spreads for sandwiches, accompaniments for breakfasts, list goes on…
Here, I show you how the sweet chutney can be productively used as a spread on bread while making Club sandwiches.