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.


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.

Chhole with a hint of Tamarind

Everyone has their own recipe for chhole. I was watching a cookery show on Tatasky and the cook did not use tomatoes or onions in the chhole. He just added a variety of spices to boiled chickpeas and that was it. I have prepared chhole before but never with tamarind. Tamarind adds the subtle bite to the dish and enhances the flavor. It is tastes best with bhature.


1 cup chhole (chickpeas)

1 tbsp baking soda

1 onion

2 tomatoes

1 inch ginger

4-5 cloves of garlic

1 green chilli

2 tbsp oil

1 tsp zeera

A pinch of hing

1 tbsp haldi

2 tbsp dhaniya

1 tbsp garam masala

Salt, red chilli to taste

¼ cup tamarind

Chhole flavored with Tamarind

Chhole flavored with Tamarind

Soak chhole in 3 cups of water. Add baking soda to it. This will make the chickpeas soft. Leave overnight.

Soak tamarind in ½ cup water and leave overnight.

Boil the chickpeas in cooker for atleast 20 mins till they become soft. Mash the tamarind in the water itself to make a pulp. Drain through a sieve to get the paste.

Blend onion, tomatoes, ginger, garlic and green chilli to make a puree. Heat oil in a skillet. Add zeera and hing to it. When zeera starts to pop, add the puree and cook till it separates from oil. Add the boiled chickpeas along with the spices. Add 2 tbsp of tamarind paste. Add 2-3 cups of water and bring to a boil. Let it simmer for 7-8 minutes. Serve hot.