Kolkata style tamarind chutney
This is my most favourite sweet chutney among other tamarind chutneys. I got this recipe from my friend who is from Calcutta; she shared her recipe with me. I made this sweet tamarind chutney which is different and tastes very good. In this I have added green chillies and coriander leaves which makes different from my previous chutney. For this you need tamarind pulp, buy dry tamarind which is red colour not black as it will not give you good colour. While making this sweet chutney, I have added sugar and other spices as per my taste. The best way to find out the taste is through tasting it and adding the spices as per our taste. This sweet tamarind chutney is also known as Meethi chutney. Can serve for samosas, chaat, chips, pokaras and other snacks. This sweet tamarind chutney is different from my other sweet tamarind chutneys (meethi chutney). I stored it in an airtight container and freeze it for 1month to 2months, can refrigerate for more than 2weeks and use whenever required. Tamarind chutney should be the pouring consistency, it should not be very thick, when it gets cold, it gets thick and tight, so while cooking keep the consistency little thin, to avoid becoming thick. There is a special roasted spice for this sweet chutney. Whenever you use this sweet chutney, just sprinkle this spice mixture on top, it adds extra flavour and taste to the dish which you add like dahi ballae.
- Dry Tamarind – 100 gms
- Water – 5 cups (200 ml, each cup)
- Sugar – 1 1/2 to 1 3/4 cups
- Green chillies (chopped) – 2
- Chaat masala – 1/2 to 3/4 tsp
- Black salt – 1/2 to 3/4 tsp
- Coriander leaves (chopped) – 1 tbsp
- Coriander seeds – 1 tsp
- Cumin seeds – 1 tsp
- Dry chillies – 2
Special roasted spice mixture
- Take a pan (tava) add all the ingredients and roast on low flame, till smoke and aroma comes from the spices.
- The colour of spices should be lightly changed, as we don’t want to burn them.
- Coarsely crush in a pestle mortal or spice grinder.
- This spice mixture is sprinkled on top of sweet chutney, while making chaats like dahi bhalla, dahi papdi chaat, sev or puri chaat.
- It gives extra taste and flavour.
- I sometimes add few pepper seeds also while roasting.
- Soak tamarind in hot water (2cups) for 30min.
- Take the pulp (tamarind juice) from the tamarind by squeezing nicely in water.
- Strain the tamarind water with the help of your hand and keep aside.
- Pour some water again (1/2cup) in the left over tamarind and squeeze it again and strain.
- Now take the tamarind water which was extracted and strain it properly in a strainer.
- I have used 3 cups of tamarind water for my sweet tamarind chutney and remaining kept it in the fridge.
- The tamarind water is very sour but thin not thick pulp I have used while cooking.
- Take a vessel add tamarind water (3 cups), start boiling, add sugar and mix well.
- Boil on medium heat slowly, till the sugar melts (stir in between), it will take 15 to 20 mins.
- In between can simmer the flame, don’t close the lid.
- Scratch the corner sides of the vessel as sugar gets melted and becomes sticky.
- The tamarind water becomes thicker, shiny, glossy, and sticky and changes to darker colour after few minutes.
- Add green chillies, chaat masala, and black salt, coriander leaves simmer the flame and cook for 5 to 8 mins.
- Switch off, let it cool.
- While serving any chaat dish can add a pinch of roasted spice on top of tamarind chutney or can avoid it.
Roasting spice for chaat
Extracting tamarind water
Cooking tamarind chutney
- Keep stirring in between, this sweet chutney has to be neither thick nor thin.
- You can freeze the chutney in a box or in the ice cubes tray.
- Always taste and see the sweet chutney, if more sugar is needed or not.
- Add green chillies as per your taste.
- Remaining tamarind can be used for curries or chutneys.
- Switch of as soon as you get the right consistency.
- If the chutney becomes thick add warm water and make it as per your consistency.