Most of the Indian snack would be incomplete without having the seasoning of the sweet yet tangy dip. This sole reason makes the tamarind date chutney recipe common in the topping in an Indian kitchen. It is popular because of an immensely high quotient of flavorful tastes. The various ingredients combine with each other is a very subtle manner.
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When it’s cooked, it releases irresistible aroma all over the surrounding. The use of dates cultivates the saccharine flavors while mixing tamarind gives it the tangy taste. The tartness of tamarind is beyond the sweetness of the dates. The combination of the different types of flavors instantly feels in the mouth. It has a balance of sourness, sweetness, and tartness.
The Tamarind-Date Chutney or commonly known as Tamarind Paste is easy to make at home. It needs a handful of preparation and availability of two basic ingredients. The rest are spice powders and condiments which enhance the original zest of the paste. This few quality makes it inseparable from the spicy and tasty snacks.
- The Tamarind Chutney Recipe gets prepared easily in 10 minutes if you already soaked the tamarind seeds.
- The proportions of the ingredients mentioned make one small bowl.
- If chutney becomes too thick you can increase a proportion of water to make it liquid.
- Same way if you want less sweet and tangier, then increase tamarind seeds and lessen the amount of Jaggery.
- You can store the chutney of sweet tamarinds in airtight container and keep in a fridge for a week.
- Next time if you want to use it would have become frozen, so you have to heat it.
- If you use sugar, then you can instantly feel the change in taste as Jaggery is sweeter. So use more sugar depending upon tamarind.
- To balance between the sweet and tangy taste, use equal dates and tamarinds.
- If you want to make it ahead of any occasion, then the best time is to prepare it two days before.
You can serve the hot tamarind chutney in a decorative dip bowl with any snack that needs enhancement of sweet and tangy taste. It goes perfectly with spicy street food like Samosa, Pani Poori, Dabeli, Chaat, Khama-Dhokla, Ragda Patis, Cutlet, Bhel etc. Garnish the chutney with:
- Tamarind Seeds
- Herb Leaf
- You can deep freeze this chutney and use it for 6 months.
- Whenever you are keeping it in fridge, store without tempering.
- If you are using dry red chilies, then add in it the beginning.
The Tamarind Date Chutney Recipe is easy to make dip. It is the sweet seasoning that can be topped over the food. You can make once and preserve it for later use. This chutney can be applied on various types of chaats like Dahi Papdi Chaat, Aloo Chaat, Papdi Chaat Recipe, Chana Chaat, or Fruit Chaat.
There are various other Chutney’s which you can make at home with ease. If you like to eat spicy then you must try the sizzling red chutney. Whereas you if you like the tangy flavors of tomatoes, then you may like to eat onion-tomato chutney. The curry leaves chutney is really refreshing and so is the mint flavored chutney. The green mango chutney is a treat for your taste buds and the fresh coriander chutney goes well with all type of food. If you like the taste of garlic then you may love the dry garlic chutney powder or the paste of the garlic chutney. Whenever you visit a restaurant, you would see that every time you order South Indian food, its paired with Sambar and Coconut Chutney.
You can apply these chutney’s on any of your favorite Paratha like Cheese Paratha, Aloo Paratha, Peas Paratha, Pudina Paratha Recipe or Lachedar Paratha. These chutney’s can be also paired with hot steamed rice if you are planning to have only rice for your meal.