Directions
Tamarind Chutney 3 Ways | Restaurant Style, Home Style & Street Style
Tamarind Chutney – Restaurant Style
(richer, thicker body)
Ingredients
Water (पानी) – 4 cups
Tamarind (इमली) – ½ cup
Salt (नमक) – to taste
Black salt (काला नमक) – 1 tsp
Jaggery (गुड) – 1 cup
Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1 tbsp
Dry Ginger powder (सौंठ पाउडर) – 1 tbsp
Roasted cumin powder (भुना जीरा पाउडर) – 2 tbsp
Dates (खजूर) – 10 nos
Tamarind Chutney – Home Style
(tadka of spices, more flavour & punch – good for dahi bhalla etc, medium bodied)
Ingredients
Water (पानी) – 4½ cups
Tamarind (इमली) – ½ cup
Sugar (चीनी) – 1¼ cup
Salt (नमक) – to taste
Black salt (काला नमक) – 1 tsp
Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1 tbsp
Roasted cumin powder (भुना जीरा पाउडर) – 2 tbsp
For Tempering
Oil (तेल) – 3 tbsp
Dry red chilli (सूखी लाल मिर्च) – 3-4 nos
Coriander seeds (धनिया बीज) – 2 tbsp
Cumin (जीरा) – 1 tbsp
Cinnamon stick, 2” (दालचीनी) – 1 no
Black cardamom (काली इलाइची) – 2 nos
Fennel seeds (सौंफ़) – 1½ tbsp
Peppercorn (काली मिर्च) – 15-20 nos
Cloves (लौंग) – 8 nos
Tamarind Chutney – Street Style
(thin body, runny, reddish in colour. Less tamarind and more in sugar with touch of cornstarch)
Ingredients
Water (पानी) – 5 cups
Tamarind (इमली) – ¼ cup
Sugar (चीनी) – 1½ cup
Amchur (अमचूर) – 3 tbsp
Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1½ tbsp
Salt (नमक) – to taste
Black salt (काला नमक) – 1 tsp
Roasted cumin (भुना जीरा पाउडर) – 2 tbsp
Cornstarch (कॉर्नस्टार्च) – 1 tbsp
Water (पानी) – a dash
Steps
|
1
Done
|
Tamarind Chutney - Restaurant StyleIn a pan, add water, tamarind, salt, black salt, Kashmiri chilli powder, dry ginger powder (saunth), crushed roasted cumin, jaggery, and chopped dates without seeds. After the first boil, cover it with a lid and cook on a low flame until the tamarind pulp separates from the seeds. Strain once it thickens up while mashing in a sieve. Your restaurant style chutney is ready. |
|
2
Done
|
Tamarind Chutney - Home StyleIn a pan, add water, tamarind, sugar, black salt, Kashmiri chilli powder, roasted cumin powder and boil until the flesh separates from the seeds. For tadka, temper dried red chillies, coriander seeds, cumin, black cardamom, cinnamon, fennel, black pepper, and cloves, and roast very lightly. Pour directly over your home style chutney and mix it all together. Strain it in a bowl when it thickens up while mashing the mixture on a sieve. Your home style chutney is ready. (Keep in mind that it will get thicker when it is chilled). |
|
3
Done
|
Tamarind Chutney - Street StyleIn a pan, add water, tamarind, sugar, Kashmiri red chilli powder, amchur, salt, black salt, and roasted cumin powder. Let it boil for a while. For thickening, add cornstarch slurry and cook until it reaches the right consistency. Strain it in a bowl. Your street style chutney is ready to accompany your desi snacks. |
