SWEET CHUTNEY

 

Sweet chutney is a must in most of the chaat preparations. This sweet tangy chutney is like the tomato sauce and can be served as a dip for samosas or bajjis . This is secret ingredient in the tasty flavorful chaats. Made with tamarind, jaggery, dates, this chutney can be made in larger quantity and can be refrigerated for 3 months.
INGREDIENTS

• Tamarind juice                   1/2 cup
• Jaggery                              1 cup
• Dates(khajoor)                   15
• Salt                                     to taste
• Red chilly powder               3 Tsp
• Jeera powder                     1 Tsp
• Coriander powder               1/2 tsp
• Chaat masala                      1 Tsp
• Water                                  1+1/2 cup

PROCEDURE
Soak the tamarind in hot water and extract thick juice and measure it to half cup. In a pan heat a half cup of water and put the dates. Deseed the dates and use them. When the dates turn soft cool them and grind them to a fine paste. In another nonstick pan add the tamarind paste, jaggery, dates paste and water. The consistency should be of liquid consistency.   Let this come to a boil. Keep on stirring intermittently. Reduce the flame and cook for about 10 minutes. By this time the mixture becomes slightly thick. Now add the salt, red chilly powder, jeera powder, coriander powder, chaat  masala. Again let the mixture cook for 20 minutes and by this time the mixture becomes thick and the syrup will coat the spoon. Now switch off the flame and cool the sauce. Remove into a glass bottle and store it.
TIPS

• Adjust the sweet according to your taste.
• The chutney becomes even more thick after cooling, so remove the chutney from the stove when it is on the  liquid side.
• The chutney can be thicker if used in chaats.
• Keep it on the liquid side if used as a dip.
• Initially the mixture should be of liquid consistency and gradually reduce it to a thicker consistency.  This way brings out the flavor and taste of the chutney.
• This can be refrigerated for 3 months.
• Use it as a dip for samosas, pakoras, bajjis, cutlets, rotis and many more.