Samosa Chutney Recipe, Sweet Chutney

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 T amarind 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.

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.