| Prep | Cook | Total | Serves |
|---|---|---|---|
| 10 min | 15 min | 25 min | 4-6 servings |
| Nutrient | Amount per serving |
|---|---|
| Calories | 60 calories |
| Protein | 1 g |
| Carbohydrates | 15 g |
| Fat | 0.2 g |
| Fiber | 1 g |
| Sugar | 12 g |
Tamarind chutney is the heart of Indian street food. Whether it’s a plate of spicy samosas, crispy kachoris, or a tangy plate of chaat, this sweet and sour accompaniment elevates every bite. While traditional methods take time, we are sharing a brilliant hack to make it in a pressure cooker in just 5-7 minutes! The best part? This chutney can be stored for up to a month, making your snack time effortless.
Ingredients
Instructions
- In a pressure cooker, add the seedless tamarind, seedless dates, and desi jaggery.
- Add a sufficient amount of water to cover the ingredients and close the lid.
- Cook on medium heat for 5 to 7 minutes (about 2-3 whistles) until the tamarind and dates are soft.
- Once the pressure releases, let the mixture cool slightly. Transfer it to a blender and grind into a smooth paste.
- Strain the paste through a sieve to remove any remaining fibers or seeds for a silky smooth texture.
- Pour the strained mixture back into the pan. Add cumin powder, red chili powder, black salt, chaat masala, and regular salt.
- Simmer the chutney on low-medium heat for a few minutes until it reaches your desired thickness.
- Allow it to cool completely before transferring it to a clean, dry glass jar for storage.
Your homemade, street-style tamarind chutney is ready! Store it in the refrigerator, and you can enjoy it with your favorite snacks throughout the month. Give this a try and let us know how it turned out!
