- Firstly, take out all seeds from the 1/2 cup of tamarind and keep it to boil in water for about 10 minutes at low flame. Let the tamarind rest at room temperature then move to the next step, preparing tamarind pulp.
- First, to prepare the tamarind and dates pulp, mash tamarind as well as 1/2 cup of dates in water and strain it to discard all the fibres from it. You can also use a spoon to strain more pulp out. Grind both of them using a mixer into a puree and discard any other residue left by filtering it again.
- In a saucepan, add 1/2 cup of jaggery and the puree you made earlier and cook it on medium flame until the jaggery melts completely, further add 2 cups of water (for more thin consistency add 3 cups of water) and let it simmer for 10 minutes. Add other ingredients such as 1 tsp red chilli powder, 1/2 tsp cumin powder, 1/2 tsp fennel powder, 1/2 tsp dry ginger powder and salt into the mixture. Simmer the mixture for at least two minutes. Please turn off the gas when you see a thick consistency and allow it to cool at room temperature. Transfer it to a pot and store it in the refrigerator for many days.
Chutneys act as a great accompaniment to any meal on which we depend deliberately to sustain ourselves. With the most mundane ingredients, it transfers into a fresh and delicious mélange for our meals. But here the fascinating point is it takes a minimal amount of time to get prepared, and you can store it in your refrigerator. For the generation which always stays in a hurry, it is a boon for their palate.