I've tried my best to cover basic tamarind chutney and sauce which is most used condiment in Indian snack recipes. The tamarind chutney base can be transformed and used in many condiment or curry recipes.
I have prepared this chutney in bulk to feature more recipes using a basic tamarind chutney. This chutney can be preserved in the freezer up to 10 months and use as required.
Basic Tamarind Chutney Base
1/2 Cup Tamarind
1/2 Cup Dried Dates or 20 to 30 Dates Approx Measure
1 Tbsp Chaat Masala
1/4 Tsp Pepper Powder
1 Inch Ginger
1 Inch Ginger
1 Tbsp Salt.
In a pressure cooker add the dates, cloves, ginger and tamarind. Add 1 1/2 cups water place the lid and whistle cook for 10 minutes or 4 whistles remove from flame allow the pressure to release.
Once the pressure has released check if the dates have cooked. Using a knife slit the dates into half's and discard the seeds. Add the dates, cloves, ginger and tamarind to a mixer jar and grind to form a smooth paste.
Pass this tamarind pulp through a sieve and extract the tamarind pulp use this tamarind pulp as base to prepare many curries and condiments...
Khatta Meetha Chutney for Chaats and Sev Puri
1/4 Cup Basic Tamarind Chutney
1/2 Cup Jaggery or Sugar
1 Tbsp Chilly Powder
In a heavy bottom pan or wok add the jaggery and 1/4 cup water place on low to medium flame allow the jaggery to melt using a sieve strain the melted jaggery. Wash the wok or heavy bottom pan pour the melted and strained jaggery back to the pan and place on medium flame.
Bring the jaggery to a rapid boil it should start forming one string consistency as shown in the video. Add the basic tamarind pulp and chilly powder stir and allow the tamarind to reduce and thicken a bit.
Once the chutney has thickened place allow to cool place in a glass bottle refrigerated until use...
Tamarind Sauce or Khatta Sauce for burgers and chicken nuggets.Ingredients:
1/4 Cup Khatta Meetha Chutney
2 Tbsp Tomato Ketchup
1 Tbsp Corn Flour
2 Cup Hot Water
In a heavy bottom pan add the tamarind chutney along with tomato ketchup add 1/4 cup warm water gently bring to a boil. Add water to corn flour and dilute.
Add the corn flour to the boiling tamarind base place on low flame keep stirring. The sauce may tend to get lumpy gradually add warm water and keep stirring eventually the lumps will melt and form a smooth sauce if the sauce is still lumpy we can strain and use.
Always check for salt if required adjust salt and tamarind chutney as required bring to rapid boil allow to cook for 10 minutes once the sauce has reduced remove from flame allow to cool before use.