How could I forget sweet chutney when I made green chutney? So I decided to try and give it a shot. Well I thought it would be quite a humonguous task, but lo, it was like fish taking to water 🙂 I also made masala puri when i made this chutney. Recipe coming soon..
- Jaggery – 1/2 cup
- Tamarind – 1 big lemon size
- Dates – 8-10 deseeded or you could use the seedless ones
- Red chilli powder – 1 tsp
- Jeera powder -1 tsp
- Salt to taste
In a sauce pan, bring one and a half cups of water to boil and add the tamarind, once the tamarind starts to soften, add the dates and cook until its slightly soft.
Cool the mixture and grind it to a smooth paste using very little water if required. Then strain the liquid back to the saucepan and bring it to boil again.
On medium heat stir the mixture gently and then add jaggery, red chilli powder and jeera powder until it thickens to tomato sauce consistency. Transfer the contents to a jar and keep it refrigerated.
You could add brown sugar instead of jaggery, but adding jaggery definitely gives it the authentic taste.
Make sure not to add more water while grinding, it would make the sauce too watery.