Easy to make tangy tamarind-tomato chutney recipe

Preparing chutney at home is no rocket science. It wouldn’t take hours for you to prepare yummy chutney at home that’s free of preservatives.

So the next time you make pakoras and bhajiyas at home, make sure you prepare this delicious preservative free chutney.

Check out the ingredients needed to prepare tangy tamarind-tomato chutney:

About 10 – 15 gms of tamarind

2 medium size tomatoes

2-4 slices of dried fig (anjeer)

1tsp saunf powder

1 tsp chilli powder

8-10 tsp of sugar

2 tsp oil

Salt to taste

Procedure:

Soak tamarind for about 10-15 minutes in water. Drain the water, remove the seeds and keep the pulp aside.

Soak some dried fig too in water for about 30 minutes.

Cut the tomatoes into small pieces and grind them in a mixer jar to make a puree. Now add the tamarind pulp and fig and grind it well. The fig may not get crushed completely but it is okay.

Then take a kadhai and put some oil. Transfer this tomato puree-tamarind chutney and fig pulp to the kadhai. Then add chilli powder, sugar, saunf powder and salt and mix it thoroughly.

Keep stirring the mixture in low flame so that it doesn’t stick to the bottom. Cook until the water evaporates.

Now transfer this cooked chutney to a container and let it cool. You can use this for 2-3 days if refrigerated.

Tip: If the raw smell of tomato goes away, it means your chutney is properly cooked.