Tamarind Chutney - Result of a harmonious blend of Sweet and Sour!

The street vendors in India do a roaring business by way of their snack stalls. You may think and voice out that they are "not healthy", "not-so-sanitary" etc to the whole wide world, but then the next minute when you are thinking that no one's looking you would go and sneak to one yourself. Thats the pull that such stalls have. Their Chaats with their tangy chutney's and sauces!!! Aah! Is that how heaven feels? I have this condiment which forms a major role in almost all such chaats - yes! Tamarind Chutney locally termed as Imli Chutney.



This tangy and sweet sauce just makes everything it touched a 10 times better. This chutney unfortunately cannot be bound to a single fixed recipe. It varies and it does vary crazily, depending on the taste buds on your mouth. This chutney is made more like "a drop in your mouth","taste","add/reduce ingredient" - if you know what I mean. I have givena rough estimate of the ingredients involved which I would request your discretion and taste to take over once you start making. For a rough guideline this is it below

Ingredients


• 1/2 packet of dry tamarind pulp (about 100gms) or you can use about 4-5 tbsp of tamarind paste
  
  
• 1/2 tsp cumin seeds (optional)
  
  
• salt to taste ( for authentic taste, use Black salt or "sanchal" available in Indian stores)
  
  
• 1-2 tbsp jaggery (use as per taste while cooking)
  
  
• 1-2 tsp chilli powder (as per taste)
  
  
• 1-2 tsp roasted cumin powder ( to make this: dry roast cumin and powder)
  
  
• 1-2 tsp Garam masala
  
  
• a little more than a pinch of asafoetida
  

** As mentioned earlier, pls vary the measurements during cooking as per taste

Method

1.Dissolve the dry tamarind in hot water - about a litre or so and dissolve well.Then strain this mixture to remove seeds etc. If using the paste, just dissolve the tamarind paste in 3-4 cups of water.



2.Heat a pan and in 1/2 tsp of oil, add the cumin seeds. This is optional. Once the seeds start changing color, add rest of the ingredients to the pan. bring to a boil.



3.The chutney is done when the raw smell of tamarind leaves and the sauce reduces to almost half and thickens up well to a coating consistancy. Serve this yummy chutney with any snacks like Samosas.