Tangy, sweet, and vibrantly fragrant, tamarind and coriander chutney is the ultimate flavour enhancer, particularly for Indian chaat. This vibrant condiment boasts a complex tapestry of tastes, seamlessly blending the tartness of tamarind with the earthy freshness of coriander, creating a delightful balance that elevates any dish it graces. Its versatility extends beyond chaat; it's equally delicious with samosas, pakoras, or even as a dip with your favourite snacks. The depth of flavour achieved is surprisingly simple to replicate at home.
Forget those store-bought versions lacking authentic zest! This recipe guides you through creating a homemade chutney that's bursting with flavour and far superior to anything you'll find in the supermarket. Ready to experience the magic of this simple yet incredibly rewarding recipe? Let's dive into the step-by-step process below, transforming readily available ingredients into a culinary masterpiece.
Tools Needed
- Pot
- Strainer
- Blender
Ingredients
- Tamarind: 500g
- Date molasses: null
- Date powder: null
- Sugar: optional
- Salt: to taste
- Chili powder: 1 tablespoon
- Roasted chili powder: optional
- Roasted cumin powder: 2 teaspoons
- Chili flakes: 2 teaspoons
- Green chilies: null
- Garlic: null
- Coriander leaves: null
- Sour curd: optional
- Lemon juice: optional
- Water: null
Step-by-Step Instructions
Step 1. Preparing the Tamarind Base
- Soak 500g tamarind in boiling water for 15-20 minutes .
- Squeeze the tamarind, remove seeds, and strain the pulp .
- Simmer the tamarind pulp, adding date molasses, date powder (or sugar), and salt to taste .
- Stir frequently to prevent burning .
- Add 1 tablespoon of chili powder .
- Continue simmering until thickened .
Step 2. Infusing Flavor into the Tamarind Base
- Stir in roasted cumin powder and chili flakes .
Step 3. Completing the Tamarind Chutney
- Remove from heat .
Step 4. Making the Coriander Chutney
- For the coriander chutney, blend green chilies, garlic, coriander leaves, salt, and optional sour curd and water .
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Use fresh tamarind for the best flavor .
- Date molasses enhances the taste more than sugar .
- Adding roasted chili powder at the end adds flavor .
- Store chutneys in small containers in the freezer for longer shelf life .
Nutrition
- N/A
FAQs
1. Can I make this chutney ahead of time?
Yes! This chutney actually tastes even better the next day after the flavors have melded. Store it in an airtight container in the refrigerator for up to a week.
2. What can I substitute for tamarind paste if I don't have any?
You can use tamarind concentrate or even a few tablespoons of tamarind juice from a fresh tamarind pod (if you can find one!), though the paste offers the best consistency and flavour.
So there you have it – a homemade tamarind and coriander chutney that's bursting with flavour and ready to elevate your chaat game. This simple recipe is a guaranteed crowd-pleaser, adding a delightful tang and aromatic depth to any dish. Enjoy the delicious results and the satisfaction of creating this vibrant condiment from scratch!