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Samosa chutney recipe, Sweet chutney

by Jeyashris Kitchen
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Samosa chutney recipe, the sweet chutney| meethi chutney recipe made using jaggery and tamarind pulp pairs well with Samosa, dhoklas and cutlets too. This chutney can be used in other chaats too. I have posted the Sweet chutney using dates, but somehow i like the thin chutneys they serve in the chaat shops when we order samosa. Recently one of our friend got this chutney for a potluck party. She brought this to accompany Dhokla. From that day i was thinking to try this out. I adapted the recipe from her and made some modifications to suit my taste. It turned out so yum and tasted, smelled the same way as we get in street side chaat houses. This can be stored for 2-3 weeks in the refrigerator. For samosa recipe with video click here.

Samosa chutney recipe

Poondu thokku recipe

Recipe Cusine: Indian    Prep Time: 10 Minutes

Cook time: Nil                  Serves: 1 cup

Author: Jeyashri              Recipe Category: Snack

  • Description: Samosa chutney recipe, the sweet chutney| meethi chutney recipe made using jaggery and tamarind pulp pairs well with Samosa, dhoklas and cutlets too

     Jaggery  3/4 cup
    Tamarind extract  1 cup
    Roasted Cumin powder  1 tsp
    Water  1 cup
    Oil  2 tsp
    Cumin seeds   1/2 tsp
    Fennel seeds  3/4 tsp
    Red chilli powder  1 tsp
    Salt  1/4 tsp  

Method :

  • Soak a small gooseberry sized tamarind in water for 10 mins. Extract the juice by adding 1 cup of water.
  • Add jaggey in a pan and add the tamarind extract.
  • Allow this to boil and till the jaggery dissolves.
  • Filter this mixture to get rid of the impurities.
  • Put this back to the pan.
  • Add 1 cup of water.
  • Boil this mixture for 10 minutes. This is to get rid of the raw taste of tamarind. 
  • Add the roasted cumin powder to this. 
  • Mix well without lumps. Add salt too.
  • Boil for 2 more minutes.
  • In a small pan add oil and add the cumin seeds and fennel seeds. 
  • Once it splutters, switch off the flame and immediately add the red chilli powder. 
  • Transfer this to the pan. 
  • Mix well and boil for 2 minutes.
  • Switch off the flame.
  • Cool and store in a clean dry box in the fridge. 
Notes:

  1. You can add some soaked dates and grind them and add to this, in that case reduce the jaggery.
  2. But adding dates makes it thick , i personally prefer the thin samosa chutney
 

Method with step by step pictures :

  • Soak a small gooseberry sized tamarind in water for 10 mins. Extract the juice by adding 1 cup of water.
  • Add jaggey in a pan and add the tamarind extract.
  • Allow this to boil and till the jaggery dissolves.
  • Filter this mixture to get rid of the impurities.
  • Put this back to the pan.
  • Add 1 cup of water.
  • Boil this mixture for 10 minutes. This is to get rid of the raw taste of tamarind. 
  • Add the roasted cumin powder to this. 
  • Mix well without lumps. Add salt too. 
  • Boil for 2 more minutes.
  • In a small pan add oil and add the cumin seeds and fennel seeds. 
  • Once it splutters, switch off the flame and immediately add the red chilli powder. 
  • Transfer this to the pan. 
  • Mix well and boil for 2 minutes.
  • Switch off the flame.
  • Cool and store in a clean dry box in the fridge. 

Notes:

  1. You can add some soaked dates and grind them and add to this, in that case reduce the jaggery.
  2. But adding dates makes it thick , i personally prefer the thin samosa chutney. 


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