Had a few friends over for dinner and wanted to make some chaat. Figured out my stock of mom's chutney is over so had to whip this up myself.
You need:
- Imli (Tamarind) - 1 cup (soak for 2 hours)
- Gud (Jaggery) - 1 cup (or less if you want it more sour)
- Salt - to taste
- Red chilly powder - 1 tsp
- Raisins - a handful - soaked
- Dry ginger - 1 tsp
- Jira (cumin seeds) - 1 tsp - roasted
How to:
- Sieve the pulp from the tamarind in a pan, add as much water as needed to make it soupy in consistency.
- Add jaggery and bring to a boil.
- Add everything else and cook on low flame till the chutney thickens.
- Taste and adjust spices if needed
Tip - leave a chutney slightly runny as it will thicken when cold
You need:
- Imli (Tamarind) - 1 cup (soak for 2 hours)
- Gud (Jaggery) - 1 cup (or less if you want it more sour)
- Salt - to taste
- Red chilly powder - 1 tsp
- Raisins - a handful - soaked
- Dry ginger - 1 tsp
- Jira (cumin seeds) - 1 tsp - roasted
How to:
- Sieve the pulp from the tamarind in a pan, add as much water as needed to make it soupy in consistency.
- Add jaggery and bring to a boil.
- Add everything else and cook on low flame till the chutney thickens.
- Taste and adjust spices if needed
Tip - leave a chutney slightly runny as it will thicken when cold
