When Konda wanted to take tamarind water for her school weekly home science class, I asked her why she wanted that. She said they were going to be Bhel and she was supposed to bring along Tamarind water. I asked if they were going to cook during the class. She said they were going to just mix everything and eat. I told that just tamarind water wouldn't do for the Bhel, it has to be a chutney. For which she said, "You are the cook, I don't know how it is to be made."
That reminded me that I am yet to share the typical Tamarind chutney that gets made for the Chaat dishes. This Tamarind Chutney can be made ahead and be preserved for over a week when refrigerated.
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| Tamarind Chutney |
Tamarind Chutney
Tamarind - 1 cup loosely packed
Jaggary - 3/4 cup
Cumin powder - 1 tsp
Red chili powder - 1 tsp
Chat Masala - 1/2 tsp
Black Salt / Kala Namak - 2 pinches
Sugar - 2 tsp
How to make the Tamarind chutney
Wash and soak the tamarind in water for about 15 mins for it to become soft. Extract pulp from it.
Likewise soak the jaggary and remove the impurities.
In a pan, take the tamarind water and bring to boil. Continue boiling till it becomes little thick. Add the jaggary water and continue cooking.
When the liquid is quite thick, add the red chili powder. It will start to boil over.
Simmer and add the cumin powder, Kala Namak, sugar and chat masala.
Sim for another 10 mins and check if the chutney is thick enough. It should not be thin and dropping, but rather thick to touch.
When done, cool and preserve.
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| Imli Ki Chutney |
For Pani Puri, you can make it very thin water.
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