Thehungrycodercooks

Ingredients

Tamarind Chutney

• 400g Tamarind
• 350g Jaggery or sugar(or as needed for sweetness)
• 6-8 cups water (or as needed)
• 1 tsp chaat masala
• 1 tsp roasted cumin powder
• 1 tsp roasted coriander powder
• 1 tsp Amchur powder (optional)
• ½ tsp Black pepper powder
• 1 tsp Red chili flakes
• 3 tbsp oil
• 1 tsp Sesame seeds
• 1tbsp Vinegar

Green Chutney

• 90g Cilantro/Coriander leaves (around 2 bunches )
• 30-40g Mint leaves (1/2 or 1 bunch)
• Juice of 1/2 Lemon
• 1 small Onion (optional)
• 1/2 inch Ginger
• 2-3 Green chilies
• 1 tbsp Tamarind chutney
• 2tbsp Coconut (optional to give body)
• 2 Garlic clove
• 1 tbsp sugar (or as needed)
• 1/4 tsp Salt or Black salt
• 1/2 tsp Cumin powder
• 4-5 ice cubes

Directions

Tamarind Chutney

1. Simmer the tamarind block in 2 cups of water until it softens, making it easier to remove the seeds.
2. Strain the mixture using a mesh sieve, gradually adding another 2 cups of water to separate the seeds from the pulp.
3. In the same pot, heat the oil and return the strained tamarind mixture. Add an additional 2 cups of water, all the spices, and jaggery.
4. Bring to a boil, then lower the heat and let it simmer gently.
5. For a lighter consistency, add another 2 cups of water and simmer until slightly reduced. Add a splash of vinegar to help preserve the chutney.
6. Once cooled, transfer the chutney to an airtight container or jars for storage.
7. Store in an airtight container in the fridge for 6–8 months.

Green Chutney

1. Wash the mint and cilantro thoroughly under cold water.
2. Separate the leaves from the stems, as the stems can make the chutney bitter.
3. Add all the ingredients listed above into a blender along with ice to help preserve the bright green color.
4. For longer shelf life, optionally add a splash of vinegar; otherwise, the lemon juice will suffice.
5. Transfer to an air tight jar or container.
6. Store in the fridge for 5–6 days, or up to a week if vinegar is added.

Recipe Video

Notes