Tamarind and Date Chutney

Tamarind chutney is a household Indian staple. It is used in a number of snack items and the best part is it keeps for a long time.

Ingredients

1 cup tamarind

1 1/2 cup jaggery

1 tsp salt

1 tsp red chilli powder

1 tsp cumin powder

1 tsp dry ginger powder

1/2 cup date

Tamarind and Date Chutney

Tamarind and Date Chutney

Soak tamarind in a little water overnight. Squeeze out the pulp with the help of a sieve.

Break jaggery into small pieces.

De-seed and cut dates into long strips.

Mix tamarind pulp, date and jaggery with 1 cup water and bring to a boil. Add the rest of the ingredients.

Lower the heat and let the chutney simmer till it becomes syrupy.

Cool completely and store in a glass bottle.

The chutney can be stored for upto 4 weeks.

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Amchur Chutney

Imli or tamarind chutney is an Indian staple that adds the extra punch to many recipes. It goes well with almost all snack items and will be present in every Indian kitchen. However, if it is not possible to make imli chutney, one can go for amchur or mango powder chutney. It tastes the same and is ready in minutes.

Amchur Chutney

Ingredients

2 tbsp amchur

1/2 cup gur

5-6 dates, pitted

1 tbsp salt

1 tsp roasted cumin powder

1 tsp dry ginger powder

1 tsp black pepper powder

1 tsp chilli powder

Dissolve amchur in 1 cup water and bring to a boil. Add the rest of the ingredients and let the chutney simmer for 10-15 mins till a syrupy consistency is attained. Let cool and serve with all sorts of snacks.

 

 

 

Fresh Coconut Coriander Chutney – A Refreshing Condiment

This is one condiment I learnt from my MIL. Whenever she makes idlis, she will make coconut coriander chutney. The only thing to be kept in mind is the quantity of spices to be added. The whole dish goes topsy-turvy if the spices go awry. It is best suited with South Indian or tropical dishes.

Ingredients

1 fresh coconut, de-husked

1 cup coriander

1 green chilli

1 tsp salt

1 tsp red chilli powder

1 tsp cumin seeds

½  tsp sugar

1 cup coconut water

Coconut-Coriander Chutney

Coconut-Coriander Chutney

Only fresh coconuts work best for this condiment. Remove the pith of the coconut and wash properly with water. Clean the coriander under water. The soft stalks of the coriander can also be used along with the leaves. Mince the coconut and coriander with the spices, sugar and green chilli in a blender while adding coconut water to thin the paste to liking. Refrigerate until use.