Sweet Tamarind Chutney is a quick flavorful dip that makes chat items complete. It has a nice mix of sweet, tangy and mild spice which goes well with dahi puri, samosas, bhel puri and more. Just a spoon of this can lift up the whole plate. It brings that signature chat shop taste right into your home .It is popularly known as sweet chutney.
This chutney can be made in under 30 mins and comes in handy when you plan chat at home. I usually prefer making this instant version as it doesn't take much effort. It's simple to make, yet adds so much taste to any snack or chaat item. Tamarind Chutney is a must for chats like dahi puri, papdi chaat, bhel puri and other chat varieties.
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About Sweet Tamarind Chutney
Tamarind Chutney is used for most of the chats like dahi puri, dahi papdi chaat, bhel puri, dahi vada etc. Sweet Tamarind Chutney is a tangy dip for chats made by blending tamarind extract, jaggery and spices.
Sweet Chutney enhances the taste of chats, it is so tangy and yummy that it served as a best combo for the array of chats that I made last week. It tastes good with any deep fried snacks too.
You can also make this ahead and store for a few days which is very useful for sudden cravings. You can always mix a little water before using if needed. This version is quick and doesn't need any blending or straining much. Just boil everything together till the right stage. It's one of those foolproof recipes you can try even if you're new to cooking.
You can store this chutney in a clean jar and refrigerate it for later use. Just take what you need and dilute. It's very useful when you want to put together quick chaat at home without rushing last minute. It stays good for nearly 2 weeks if stored properly. Just make sure to use a dry spoon and close it tight after each use.
I usually make a small batch and keep it ready during weekends. My family likes homemade chat so this helps a lot. You can also use it like a dipping sauce for pakoras or cutlets too.
Sweet Chutney Video
Sweet Tamarind Chutney Ingredients
- Jaggery - I have used crushed jaggery as it melts faster while boiling. It gives the sweetness and also helps to thicken the chutney a bit. You can use powdered jaggery too, but make sure it's clean without dirt.
- Tamarind - Soak tamarind in hot water, crush well and soak for few minutes then extract the pulp. Try to remove the fiber strands and seeds before using.
- Red chilli powder - I've added this for a bit of heat and nice reddish color. You can add more or less depending on your spice preference.
- Cumin powder - I used roasted cumin powder which gives the main flavor to this chutney. It balances the sweetness and tang well, do not skip it.
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How to make Sweet Tamarind Chutney Step by Step
1.Soak tamarind in little water, just immersing level is enough. Crush jaggery and add ¼ cup of hot water to it and mash it well with a ladle so that it dissolves easily.
2.Add tamarind mixture and jaggery water to a pan , add red chili powder, cumin powder and salt to it. Boil well for around 10 minutes until it is slightly thick. You can even add all the ingredients together and start boiling as shown in the video.
3.Look at the consistency it should be slightly sticky and thick. At this stage switch off and strain using a metal strainer. Cool down the chutney and store it.
Store and enjoy!
Expert Tips
- Tamarind prep - Soak tamarind in hot or warm water for at least 15 minutes, then mash well using fingers or a spoon. Remove the seeds or fiber strands before cooking.
- Boiling time - Try not to switch off too early. If you switch it too early the chutney will be watery. I usually boil it until it turns sticky and slightly thick. This helps remove raw tamarind smell fully and also increases shelf life.
- Water usage - While using the chutney, take only the needed amount in a bowl and then dilute. Don't mix water into the entire batch, else it won't stay fresh for long.
- Spice adjustment - You can adjust red chilli powder based on your taste. If making for kids, reduce a bit. If you like spicier chutney, add a pinch of black salt also.
- Storage tip - Always use a clean dry spoon every time you take the chutney out. I store mine in a glass bottle in the fridge. It stays good for 2-3 weeks this way.
Serving and Storage
This chutney goes well with dahi puri, sev puri, bhel puri, samosas and all chat varieties. You can also use it as a side for aloo tikki or even pakoras. Store it in fridge in a clean glass jar. Keeps well for 2-3 weeks. Don't forget to take only what you need and dilute before using.
FAQS
1.Can I add dates in this chutney?
Yes you can, but this is the instant version. You can boil and blend dates along with tamarind for a different taste.
2.Can I skip jaggery and use sugar?
Yes you can use sugar but jaggery gives better taste and texture.
3.Why my chutney turned too thick?
Just add little warm water to loosen it while serving. Don't dilute the full jar.
4.How long can I store this?
It stays good for 2 to 3 weeks in fridge. Use clean spoon always.
5.Can I grind this chutney?
This version doesn't need grinding. But if you want a smooth texture, you can strain and grind once.
📖 Recipe Card
Sweet Tamarind Chutney Recipe
Ingredients
- ½ cup jaggery
- ⅓ cup tamarind
- 1 teaspoon red chilli powder
- 1 teaspoon jeera powder
- 1 and ½ cups water
- salt to taste
Instructions
- Soak tamarind in little water, just immersing level is enough. Crush jaggery and add ¼ cup of hot water to it and mash it well with a ladle so that it dissolves easily.
- Add tamarind mixture and jaggery water to a pan , add red chili powder, cumin powder and salt to it. Boil well for around 10 minutes until it is slightly thick. You can even add all the ingredients together and start boiling as shown in the video.
- .Look at the consistency it should be slightly sticky and thick. At this stage switch off and strain using a metal strainer. Cool down the chutney and store it.
Video
Notes
- Tamarind prep - Soak tamarind in hot or warm water for at least 15 minutes, then mash well using fingers or a spoon. Remove the seeds or fiber strands before cooking.
- Boiling time - Try not to switch off too early. If you switch it too early the chutney will be watery. I usually boil it until it turns sticky and slightly thick. This helps remove raw tamarind smell fully and also increases shelf life.
- Water usage - While using the chutney, take only the needed amount in a bowl and then dilute. Don't mix water into the entire batch, else it won't stay fresh for long.
- Spice adjustment - You can adjust red chilli powder based on your taste. If making for kids, reduce a bit. If you like spicier chutney, add a pinch of black salt also.
- Storage tip - Always use a clean dry spoon every time you take the chutney out. I store mine in a glass bottle in the fridge. It stays good for 2-3 weeks this way.
Unknown
Thank you very much sharmi, for this easy n useful recipe.It looks perfect as we see in chaat bhandars.