Its a basic chutney which can be enjoyed with almost everything. It has a sweet and sour taste, hence it is perfect to drizzle on top of samosas, bhel puri and many more.




Tamarind(Imli)                                  100gm.

Jaggery(Gur) powder                     5 – 6 sp.

Sauff Powder                                    1 sp.

Salt to taste

Coriander powder (dhania)         1 tsp.

Garam Masala                                   ½ tsp.

Cumin (Jeera ) Powder                  ½ tsp.

Red Chilli powder                             1 1/2 tsp.


Soak Tamarind in 1 cup water for about  1 hour.

Squeeze it with hands once it is soaked. You may pass it through a strainer to separate the pulp and the seeds. In a thick bottom pan/ kadhai pour the pulp and add ½ cup water then let it cook for about 4-5 minutes on medium flame.

Its time to add all spices- salt, coriander powder, jeera powder, red chilli powder, garam masala, sauf powder mix and add Jaggery cook for another 3 – 4 minutes. Let it cool down.

Serve it with samosa, dahi vada, all chats, bhel  etc.

You can keep it for a month in refrigerator if stored in a clean dry jar and clean – dry spoon spoon used to take it.

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