Step-by-Step Instructions

1. 1.Soak Tamarind

   Soak tamarind in hot water for two to three hours until it softens and can be easily pulped.

2. 2.Prepare Jaggery Syrup

   Place a pot with water on an induction stove (or any stove). Add jaggery to the hot water and melt it completely to create a smooth syrup. Stir occasionally to ensure it dissolves evenly.

3. 3.Strain Tamarind Pulp and Jaggery Liquid

   Strain the soaked tamarind pulp through a fine-mesh sieve into a clean pot, pressing the pulp to extract all the liquid. Separately, strain the melted jaggery liquid through a sieve to remove any impurities. Repeat the straining process 2-3 times for both liquids to ensure a smooth and clean chutney base.

4. 4.Combine and Add Spices

   Add the strained tamarind pulp to the main pot on a medium to low flame. Add salt (1/2 tsp), red chilli powder (1/2 tsp), red crushed chillies (1/2 tsp), cumin powder (1/2 tsp), zeera/cumin seeds (1 tsp), black salt (1/4 tsp), and chaat masala (1/4 tsp, optional). Stir well to dissolve and combine all the spices with the tamarind pulp.

5. 5.Add Jaggery Liquid and Boil

   Pour the strained jaggery liquid into the pot with the tamarind and spices. Mix everything thoroughly and bring the mixture to a boil, stirring occasionally to prevent sticking.

6. 6.Thicken Chutney

   Prepare a cornflour slurry by mixing 3 Tbsp of cornflour in 1/2 cup of water until smooth. Gradually add the cornflour slurry to the boiling chutney in three portions, stirring continuously after each addition to achieve the desired thickness. Cook for an additional five minutes until the chutney reaches a thick, pourable consistency.

7. 7.Garnish and Cool

   Once the chutney has thickened, turn off the stove. Optionally, add white sesame seeds for garnish. Allow the chutney to cool completely before transferring it to an airtight jar for storage. The delicious and simple tamarind chutney is now ready to serve.