Step 1: Soak Tamarind

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Strain tamarind and jaggery liquid multiple times to remove any impurities, ensuring a smooth chutney.

• Jaggery enhances the flavor, but white sugar can be used as a substitute if preferred.

• Add cornflour slurry in portions, stirring continuously, to control the desired thickness of the chutney.

• Replace jaggery with white sugar for a different sweetness profile.

• Adjust the amount of red chili powder and crushed chilies to suit your spice preference.