Indian chats (snack) are incomplete without chutney – either sweet or savoury. Buy samosa or kachori and you will get sweet and savoury chutneys along with them.
Bhel puri, sev puri, dahi puri, papdi chaat or dahi vada; all are incomplete without chutney. At my parents’ house we never bought any chats. My mother used to prepare everything from the scratch. So, after my marriage I also continued the same tradition. Preparing savoury chutney with coriander or mint leaves is regular in my kitchen. But I always felt a little lazy to prepare sweet tamarind chutney at frequent intervals and so instead in enough quantity that it will last for 6 months.
While cooking sweet tamarind chutney you might not be able to figure out exactly how it tastes because flavours really taste better the next day. Therefore, you wait till next day for the developed taste and if you feel something is less or missing, add accordingly.
120 gm tamarind
3 +1/2 cups water
300 gm sugar/jaggery powder
For the rest of the ingredients I am not giving specific measurements as you can add them according to your taste. You can prepare it as sweet tamarind chutney or it could be tangy tamarind chutney by reducing sugar little bit – choice is completely yours!
Garam masala powder
Red chilli powder
Soak tamarind in 2 cups of water for 2 hours.
In a separate pan soak dates in water.
After 2 hours, mash tamarind and sieve it. Add rest of the water in tamarind, mash it and sieve it again so that the whole pulp comes out.
Boil this sieved tamarind water and pulp on sim heat by adding de-seeded dates and sugar for at least 1+1/2 to 2 hours. If you are interested in thick consistency, boil for at least 2 hours but if you like thin consistency, boil for 1 to 1+1/2 hours. Just 10 minutes before chutney is done, add rest of the ingredients as per your taste.
Let chutney cool down completely before filling in an air tight container and storing that in the fridge.