Prep Time: 15 min
Cooking Time: 35 min
- Thick jaggery syrup - 1 cup
- Black dates (deseeded) - 15 no's
- Tamarind - small orange sized
- Hot water - 1 cup + 1/4 cup
- Water - 1.25 cups
- Red chilly powder - 1/2 tsp
- Kashmiri red chilly powder - 1/2 tsp
- Fennel seeds powder - 1/2 tsp
- Roasted cumin powder - 1 tsp
- Black pepper powder - 3/4 tsp
- Dry ginger powder - 1/2 tsp
- Black salt - 1/2 tsp
- Salt - 1 tsp
- Soak tamarind in a cup of hot water; set aside.
- Soak deseeded dates in quarter cup of hot water; set aside.
- Meanwhile dry roast cumin seeds; allow to cool & pound using pestle and mortar.
- Squeeze out tamarind extract, dilute with one and a quarter cups of water; strain & set aside.
- Grind dates in a mixie / blender / food processor adding dilute tamarind extract to a smooth paste.
- Heat thick jaggery syrup, dilute tamarind extract, dates paste in a wok/pan on high flame for 5 min.
- Reduce flame to medium, add red chilly powder, kashmiri red chilly powder & cook for about 25 min.
- Reduce flame to low & cook for about 3 min.
- Add fennel seeds powder, pounded cumin powder, black pepper powder, dry ginger powder, black salt, salt; mix well & cook for another 2 min.
- Let the chutney become quite thick in consistency; whenever required dilute with enough water as per desired consistency.
- Adjust ingredients according to taste.
- Allow to cool & refrigerate for future use; stays fresh for about a month or two when refrigerated.
- Serves best along with all the chaat items, samosas, kachoris, dhoklas, bhel poori, pani poori, pakoras and also for dahi vadas.