The main ingredients in this chutney are Dates and Tamarind. However, I have added some coriander and mint leaves to this too for preparing a new version of this chutney and it tasted good.Various versions of this chutney can be found on internet, prepared in different ways. However, the way I prepared tastes good too. I have not soaked and boiled dates and tamarind as many other recipe writers have done, but done in a different way. I liked the resulting chutney and you may try and give your suggestions too.This chutney can be served with any Indian chaat snacks like pani puri, dahi puri, choley chaat, ragda pattice and samosas.
INGREDIENTS :
(1) Washed and chopped, fresh Coriander leaves (Cilantro leaves or Dhaniya Patta) – 2 cups
(2) Washed and chopped, fresh Mint leaves (Pudina Patta) – 1 cup
(3) One fourth cup / 35 grams of seedless Tamarind (Imli)
(4) Half cup seedless Dates (10 dates pieces deseeded). Chop it and keep aside.
(5) Half cup Jaggery (Gud) (Approx. 100 grams). Grate it and keep aside.
(6) Half teaspoon of Mustard seeds (Rai)
(7) 2 teaspoons of Coriander seeds (Sabut Dhaniya)
(8) 2 teaspoons of Cumin seeds (Jeera)
(9) 1/4 teaspoon of Fenugreek seeds (Methi dana)
(10) 2 whole green chillies
(11) Salt
For tempering :
(1) 2 tablespoons of cooking oil
(2) Half teaspoon of Mustard seeds (Rai)
(3) 2 whole red chillies (Not shown in images)
(4) 10 – 15 Curry leaves
METHOD :
(1) Put all the above ingredients in a mixer / blending jar. Add very little water (Half cup / 50 ml) and grind to form a smooth paste.
(2) Transfer the chutney onto a serving bowl.
(3) Take 2 tablespoons of cooking oil in a tempering ladle or pan. Add half teaspoon of Mustard seeds and when they begin to crackle, add 2 chopped red chillies. Saute for 30-40 seconds and turn off the flame. Immediately pour the tempering over the prepared chutney and mix well.
Later store it in an air tight container and keep it in a refrigerator and this can be used for 3-5 days.
Note : I liked the chutney both ways … with or without tempering. I have shown images of both. A bowl of chutney without tempering and a bowl of chutney with tempering is shown.