Feb 19, 2010

Sweet Date & Tamarind Chutney for Indian Chaats

One of my blog readers Varsee had asked me for a recipe for Sweet chutney for chaats. This has been a chutney that I always take the short route and buy from the store or a restaurant. But, just so I can show off my cooking skills to Varsee, I thought I'd make this from scratch!

Varsee - here's the recipe for you. And thank you so much for leaving your comments and for trying out dishes from the blog. That is the best compliment a blogger can get!

I got the basic recipe from Sanjeev Kapoor's Chaat book. Once I made it, I realized how easy it was to make this. This is a good recipe to make a lot and save it in the fridge for maybe a couple of weeks. That way, you can pop it out and mix it with anything and make a quick chaat!

To begin with, here are the things you would need -

Dates - about 2 cups
Tamarind Pulp - Take about a lemon sized tamarind, microwave with water for a min, squeeze out all the pulp and set aside. You will finally need 11/2 cups of pulp.
Jaggery - about 3/4 cup
Jeera - 2 tsps
Saunf ( fennel seeds) - 1/2 tsp
Red Chilli powder - 2 tsps
Salt - to taste
Dry ginger powder - 1 tsp
Black salt or chaat masala - about 1 tsp
Red food color - few drops.

 
Dry roast the jeera and saunf till a nice smell comes out. Take it off the heat. When cooled, grind to a smooth powder and set aside.

  

Chop the dates into small pieces. Eat a few while doing this...you have to enjoy the process!

  

In a pan, add the tamarind pulp and cook it until a little of the raw smell goes away.

  

Now, add the chopped dates and jaggery. Cook for a min until they kind of combine well and the jaggery begins to melt. Then, add the red chilli powder, black salt or chaat masala, salt to taste and also the ground jeera-saunf powder. Mix well and add about 4 cups of water. 

  

  

  

Let all of it come to a good boil. Cook for about 10 mins.

  

At the end, add a few drops of red color. I would always wonder what the restaurants put that was red in color. I thought maybe they added beetroot or something. And then I read about it that it was nothing but red color! Duh!  I added a few drops - my chutney was not completely red but a nice shade of brunette! You can even skip this if you don't want the red color - you will then have a nice brown chutney.

  

See how that all came together. 

  

Cool down the mixture for a little bit and then move it all to a blender. Blend until you get a nice smooth creamy texture. Add a little water if the chutney is too thick. 

 

And tada...there you go - home made red chutney for chaats. Not to brag or anything, but this tasted realllllyy good. Thanks to Sanjeev Kapoor! My husband wanted it a little but more thin but I loved it like this. If you like it thinner, add extra spices and more water. 

  

One more obsession shot as always!

  

Enjoy. Peace Out!

20 comments:

  1. the chutney looks perfect and yummy.

    ReplyDelete
  2. hey anu..thanks alot! ur damage control idea with udir-udir paneer turned out to be a success story with my plain jeera rice :p
    and yay :D im gonna try bhel puri right away for today evening chaat with the not-so-mysterious red chutney! he hee
    KEEP ROCKING ANU

    ReplyDelete
  3. Anu, was looking for a perfect recipe of Tamarind Date Chutney .. here we go .. have book marked it.

    ReplyDelete
  4. Yummm!!mouthwatering tamarind chutney...

    ReplyDelete
  5. Yum..Just mouthwatering..With chaats it will be so good.

    ReplyDelete
  6. Hey I simply love this.. I always stock my fridge with this chutney and red chutney so that can have chat at any time with fresh green chutney. Mmmm badly I want to have chaat right away... I going to have now....

    ReplyDelete
  7. Looks so tangy and yummy:):).I make a similar recipe,but as always I take the easier route.Mine is more like dumping everything into a pressure pan and then blend and strain.Turns out great though..:)

    ReplyDelete
  8. Good recipe... I too usually go for the bottle route! But may try it now

    ReplyDelete
  9. One of my favorites, the recipe looks so good... great pictures!

    ReplyDelete
  10. That sounds super delicious! Looks great :)

    ReplyDelete
  11. This is so nice and well explained as usual. Tangy and spicy chutney

    ReplyDelete
  12. Hi...this chutney looks perfect, love your step by step method, thanks for sharing....

    ReplyDelete
  13. Fantastic Anu, I'm gonna try.
    And by the way when are you gonna publish your cook book!

    ReplyDelete
  14. Hey Anu,
    Please collect your awards from my blog dear. They're waiting to be picked up! Congratulations and keep up the good work! Hugs :)
    Since I dint have your email, I could only leave a comment here to keep you updated. Please drop me a line at cookcurrynook@gmail.com so I can have your email for next time!

    Love
    Madhuri

    ReplyDelete
  15. Chutney looks so delicious...love it!

    ReplyDelete
  16. Wow! It's really yummy! How long do you think can this be stored in the refrigerator?

    ReplyDelete
  17. I love date and tamarind chutney and this looks really delicious!

    ReplyDelete
  18. Hi, I tried this recipe but instead of dates I used Apples. It came out so good. Thank you!

    ReplyDelete
  19. Thanks Anonymous for trying - apples would taste awesome in this kind of chutney. What variety of apples did you use?

    ReplyDelete
  20. Hi, I had used McIntosh Apples.

    ReplyDelete

Thank you for stopping by! Let me know what you think.