Tamarind Chutney (Tamarind Ketchup)

Tamarind(Imli) Chutney (Tamarind Ketchup)

This tangy chutney can be used as a dip or stir-in sauce for numerous Indian snacks.

This exotic sweet and sour chutney is a delicious condiment. This chutney can be called as ketchup also.
A very popular chutney served with many chat dishes.
Those who love the taste of tamarind would love this chutney.
So let's start.. :-)

Ingredients:
200 gm Tamarind (Imli)
100 gm Jaggery
1 tea spoon Cumin seeds powder
1/2 tea spoon black salt
Salt to taste
1 tea spoon Chat Masala
1 tea spoon red chili powder

Method:

1. Soak the tamarind in hot water for 15-20 minutes.
2. Remove the seeds of tamarind and make extract.
3. In the pan,heat 1 tea spoon of oil and add cumin seeds into it. Cook till they splutter.
4. Add 2 cups of water, tamarind water, red chili powder, cumin seeds powder, chat masala, jaggery and black salt and salt to taste. Bring to boil.
5. The jaggery melts completely.
6.  Simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough.This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling. 
   
7. Bring the sauce to a boil and turn off.
8. Allow to cool, then chill and serve.

Your tamarind chutney is ready to serve.

You can serve this chutney with various chat items like Batata Wada,Samosa, Kachori.

So enjoy this sweet and tangy Tamarind Chutney. 

Batata Wada

 Batata Wada

The name Batata(in Marathi) means Potato in English.

Batata wada is popular Indian fast food in Maharashtra,India.

Batata wada has gained a place in heart of Indians all over the country.

Spiced mashed potatoes are dipped in chickpea batter, deep fried to a golden shade... It's yummy..

This is one of my all time favorite.

So, let's start.

Ingredients:

1/2 kg Potato

1 tea spoon red chili powder

1 tea spoon mustard seeds

1 tea spoon turmeric powder

10-15 cloves of garlic

1 Inch ginger

7-8 green chillies

7-8 curry leaves(kadi patta)

Juice of 1 lemon

salt to taste

Sugar to taste

1 cup Bengal gram(Chickpea) flour (Besan)

2 table spoon oil

1/2 teaspoon chili powder

1/2 tea spoon turmeric powder

Water as required

salt to taste

Method :

1. Boil and peel potatoes and roughly mash them.
2. Grind ginger, garlic cloves, green chillies and add this mixture into mashed potatoes.
3. Add lemon juice,sugar and salt into potato mixture.
4. Heat oil in a pan and add mustrad seeds. Once it starts popping, add curry leaves,asfoetida,turmeric powder.
5. Pour this oil mixture into mashed potato and mix well.
6. Shape the potato mixture into small balls and keep it aside.
7. Add some salt, turmeric powder and chili powder to the bengal gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
8. Add 2 tablespoon hot oil into batter.
9. Heat some oil in a pan. To check if oil is heated enough, drop some batter in the oil. If the batter immediately floats on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Else, the wadas turn dark from the outside before they are actually done from the inside.
10. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. At a time you can fry 4-5 wadas. Do not overcrowd the pan. Like this, fry all the wadas until golden. Remove on a paper towel and drain. Batata Wadas are ready.

Serve hot with Tamarind Chutney/ buttermilk /Chana masala.