Are you planning to make a pani puri party? Then you need Sweet chutney for pani puri. This guest post is an Indian style sweet chutney recipe adapted from an excellent cook book that I am using over the years. Pani Puri is a famous dish in India and abroad. The restaurants where you can have this hot snack are very popular all around. Though there is different option available at most of the Pani Puri places, there is one that everyone craves for.
A delightful, mildly sweet side dish for chaats, sweet chutney is produced by combining tamarind extract, jaggery, and spices. Chaats taste better with sweet chutney, which is also simple to make. Savory Chutney
I enjoy the sweet chutney that is served with the samosas; it has a runny consistency. I usually make thick, sweet date chutney, but this time I wanted to attempt something quick and simple. I also didn’t have any dates on hand, so I tried to mimic the chutney used for samosas. This was the perfect complement to the variety of chaats I made last week because it was so sour and delicious. With any deep-fried snack, it tastes fantastic.
A delightful, mildly sweet side dish for chaats, sweet chutney is produced by combining tamarind extract, jaggery, and spices. Chaats taste better with sweet chutney, which is also simple to make. Here, a step-by-step video and recipe for sweet chutney are provided.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1/2 cup jaggery crushed
- 1/3 cup tamarind
- 1 tsp red chilli powder
- 1 tsp jeera powder
- salt to taste
- 1.5 cups water
- Put the tamarind in a small amount of water—just enough to cover it.
- Jaggery should be crushed, combined with 1/4 cup of hot water, and well mashed with a ladle to facilitate easy dissolution.
- Red chili powder, jeera powder, salt, and the tamarind mixture should be added to the pan along with the jaggery water.
- Well-boil for about 10 minutes, or until it begins to thicken. Even better, combine all the ingredients and begin boiling like in the video.
- Look at the consistency; it ought to be thick and just a little sticky. Turn off the power at this point and strain using a metal strainer.
- Cool the sweet chutney, then preserve it!
Tamarind and jaggery are the major components in this sweet chutney. This chutney is a variant for chaat recipes without dates.
Prep Time 5 minutes
Cook Time 20 minute
- 1 lemon size Tamarind
- ½ cup Jaggery
- ½ teaspoon Kala namak Black salt
- ½ teaspoon chaat masala
- ½ teaspoon Roasted cumin powder Bhuna jeera powder
- 1 tablespoon Kashmiri chilli powder
- Tamari is cooked in a pressure cooker for 1-2 whistles on a medium temperature.
- Juice extraction using 1 cup of water.
- Jaggery can be heated with 1/4 cup water and strained to remove impurities.
- In a sauce pan, warm the tamarind extract and jaggery.
- Using a whisk, combine roasted cumin powder, red chili powder, chaat masala, and kala namak (black salt).
- heating to a boil Initially, it might overflow, so keep mixing.
- Cook over low heat for 6 to 8 minutes or until thick, glossy, and sticky.
- To store, let it cool.
- Adapt the red chili powder to the type you use. As necessary, counteract sourness.
- You can add powdered roasted cumin seeds right before turning off the burner.
- If you want a watery chutney, turn out the lights earlier. But you must boil it until it feels sticky when you test it between your fingertips.
With step-by-step photos, learn how to prepare sweet chutney at home for chaat. This exotic chaat dish, which includes ragda patties, sev puris, aloo tikki, pani puris, bhel puris, samosas, and pakodas, can be eaten with the sweet chutney that is created with tamarind, dates, and jaggery. Imli ki Chutney is another name for this sweet chutney. In Northern India, people like it. It has a tangy, sour, spicy, and sweet flavor. In this recipe, dates are substituted with dried ginger powder to create a tamarind chutney-like product.
Tamarind Chutney Recipe
In addition, I want to offer some recipe ideas for tamarind chutney. First, you can substitute sugar for the jaggery. In addition, you can substitute dry ginger powder for the dates. Second, soak the tamarind, date, and jaggery in warm water for 30 minutes to get them soft enough to ground. Use dates and seedless tamarind as well. Additionally, you can adjust the consistency of the chutney by increasing or decreasing the amount of water. Finally, you may keep this chutney in the refrigerator in an airtight jar for 15 to 20 days.
Chaat Sweet Chutney Serving Instructions
Ragda patties, pani puris, bhel puris, sev puris, aloo tikkis, dhoklas, dahi vadas, dahi puris, kachoris, etc. can all be served with this sweet tamarind chutney. For roughly 15 to 20 days, you can keep it in the refrigerator in an airtight container.
Sweet Chutney Recipe for Chaat
Sweet chutney recipe is made from tamarind, date and jaggery and can be served in exotic chaat items like ragda patties, sev puri, aloo tikki, pani puri, bhel puri, samosa, pakoda, etc.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Side Dish
- ▢¼ Cup Seedless Tamarind
- ▢¼ Cup Seedless Dates
- ▢¼ Cup Jaggery
- ▢½ Cup Water
- ▢Salt as per Taste
- ▢½ Tbsp Turmeric Powder
- ▢1 Tbsp Red Chilli Powder
- ▢1 Tbsp Coriander Powder
- ▢½ Tbsp Cumin Powder
- ▢¼ Tbsp Garam Masala Powder
- First, add tamarind, dates, and jaggery to a pan.
- Add water, salt, and turmeric powder next. garam masala powder, cumin powder, coriander powder, and red chili powder. After 15 minutes of boiling, let it sit until it cools.
- Then grab a jar from your mixer grinder and make a smooth paste out of this chutney.
- Now strain this chutney without including any additional water.
- You can now serve your chutney.
tamarind chutney recipe | imli chutney | sweet tamarind dates chutney
easy tamarind chutney recipe | imli chutney | sweet tamarind dates chutney
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- ▢½ cup seedless tamarind / imli
- ▢½ cup seedless dates / khajoor
- ▢2 cups water (for thinner consistency add 3 cups water)
- ▢½ cup jaggery /gud
- ▢½ tsp fennel powder / saunf powder
- ▢1 tsp coriander powder / dhaniya powder
- ▢½ tsp cumin powder / jeera powder
- ▢1 tsp kashmiri red chili powder / lal mirch powder
- ▢½ tsp dry ginger powder / sonth- saunth powder
- ▢salt to taste
- firstly, in a large kadai take equal proportion of tamarind, dates and jaggery (½ cup each)
- further pour 2 cups of water.
- mix and boil the mixture for atelast 10 minutes.
- also add ½ tsp fennel powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp kashmiri red chili powder, ½ tsp dry ginger powder and salt to taste.
- mix and mash tamarind and dates.
- furthermore, simmer the mixture for 2 minutes.
- later allow the mixture to cool completly.
- now transfer the dates, tamarind mixture to the mixer and blend smooth puree.
- further strain the puree.
- and transfer the prepared khajoor imli ka chutney into airtight jar and store it in the refrigerator..
- finally, use the prepared tamarind date chutney in preparing sev puri, bhel puri or pani puri.