Sweet chutney with tamarind and jaggery as main ingredients. This is a no dates version chutney for chaat recipes.
You want to make instant sweet chutney for chaat. But you do not have dates? Thought making tamarind based one that has no dates. I have the other dates tamarind chutney already posted in my sev puri post in my initial blogging days itself. This is another version, quick and easy to prepare.
I realized what they use in Kailash parbat Singapore is more like a sauce/ syrup than what I make at home. Since I use dates it is way more thicker. So always wanted to recreate Kailash parbat style sweet chutney at home. I have no idea why I thought so much. It’s so simple to recreate just by skipping the thickening factor. Or atleast just add a little.
As you know from my last post, I have pori at home and wanted to make bhel puri. So prepared both sweet chutney and green chutney this weekend. Aj demanded bhel puri and have promised him some as we have been craving for a long time now. Miss KP chaat items, but that is not going to stop from making at home and enjoying chaats. Youtube video link for sweet chutney.
Sweet chutney
Ingredients
- 1 lemon size Tamarind
- 1/2 cup Jaggery
- 1/2 tsp Kala namak Black salt
- 1/2 tsp chaat masala
- 1/2 tsp Roasted cumin powder Bhuna jeera powder
- 1 tbsp Kashmiri chilli powder
Instructions
- Pressure cook tamarind with little water for 2-3 whistles in medium flame.
- Extract juice with 1 cup water.
- Optional step: Heat jaggery with 1/4 cup water, strain it to remove impurities.
- Heat jaggery + tamarind extract in a sauce pan.
- Mix kala namak (black salt), chaat masala, roasted cumin powder and red chilli powder using a whisk.
- Bring to boil. It may overflow first, so keep mixing.
- Simmer for 6-8 mins until it becomes thick, glossy and sticky.Cool down to store.
Video
Notes
- Adjust red chilli powder according to the variety you use. Balance sourness as needed.
- Roasted cumin seeds powder can be added just before removing from fire.
- Switch off earlier if you want a watery chutney. But boiling until it gets sticky feel when you test between fingers is must.
Sweet chutney for chaat method:
- Pressure cook tamarind with little water for 2-3 whistles in medium flame.
- Extract juice with 1 cup water.
- Optional step: Heat jaggery with 1/4 cup water, strain it to remove impurities.
- Heat jaggery + tamarind extract in a sauce pan. Mix kala namak (black salt), chaat masala, roasted cumin powder and red chilli powder using a whisk.
- Bring to boil. It may overflow first, so keep mixing. Simmer for 6-8 mins until it becomes thick, glossy and sticky. Cool down to store.
Stays good for a month but this is a small quantity, you may use it up just for one chaat item for 3-4 pax.
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