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A classic Indian condiment balancing sweet, sour, and tangy notes perfectly. Made from tamarind pulp, jaggery, and spices, this chutney is the soul of chaat and the perfect dip for samosas and pakoras.
Soak the Tamarind
Extract the Tamarind Pulp
Dissolve the Jaggery
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A classic Indian condiment balancing sweet, sour, and tangy notes perfectly. Made from tamarind pulp, jaggery, and spices, this chutney is the soul of chaat and the perfect dip for samosas and pakoras.
This indian recipe takes 40 minutes to prepare and yields 8 servings. At 92.44 calories per serving with 0.47g of protein, it's a beginner-friendly recipe perfect for snack or side or condiment.
Add Spices and Simmer
Cool and Store
For a naturally sweeter and thicker chutney (known as 'Khajur Imli ki Chutney'), add 1/2 cup of pitted and chopped dates along with the jaggery and simmer until they are completely soft.
Increase the dry ginger powder (sonth) to 1.5 teaspoons and add a pinch of fennel powder (saunf) for a spicier, more aromatic version often served with Dahi Bhalla.
Add 1 tablespoon of melon seeds (magaz) during the last 5 minutes of simmering for a pleasant texture and nutty flavor.
Tamarind is a natural laxative, while spices like ginger and hing (asafoetida) are traditionally used to improve digestion, reduce gas, and prevent bloating.
Tamarind is packed with polyphenols, which act as powerful antioxidants. These compounds help protect the body against oxidative stress and inflammation.
Jaggery, being an unrefined sugar, retains more minerals like iron, magnesium, and potassium compared to refined white sugar, contributing to your daily mineral intake.
One serving of approximately 1/4 cup (60g) contains around 85-95 calories, primarily from the carbohydrates in the jaggery.
In moderation, it can be part of a healthy diet. Tamarind aids digestion and is rich in antioxidants. However, it is high in sugar from the jaggery, so it should be consumed in small portions, especially by individuals monitoring their sugar intake.
When stored in a clean, airtight glass jar in the refrigerator, it stays fresh for up to 2 months. For longer storage, you can freeze it in ice cube trays.
Yes, you can substitute jaggery with an equal amount of brown sugar. However, jaggery provides a more traditional, complex, and earthy flavor that is characteristic of this chutney.
Simply return the chutney to the saucepan and simmer on low heat for another 5-10 minutes until it thickens. Remember to let it cool again to check the final consistency.