This sauce is mainly used in making ‘chaat’ . What is CHAAT?? Chaat or chat is a savoury snack that originated in India, typically served as an hors d’oeuvre at roadside tracks from stalls or food carts across the Indian subcontinent in India, Pakistan, Nepal, and Bangladesh.” says WIKI.
There are various forms of chaat like bhel puri, dahi paapadi chat, sev puri etc …..the sauces and ingredients are mostly similar (add and minus a few ingredients)
The sauce/chutney is tangy and sweet by itself.
INGREDIENTS:
tamarind – size of a lime soaked in 1/2 cup of hot water for 15 minutes
dates (de-seeded) – 7 (I used the big medijool dates)
dates (de-seeded) – 7 (I used the big medijool dates)
jaggery – 1 tbsp (more if you want it sweeter)
cumin powder – 3/4 tsp
cumin powder – 3/4 tsp
red chili powder – 3/4 tsp
chaat masala – 3/4 tsp
water – 1/4 cup approxPROCESS:
- Extract the tamarind juice by nicely squeezing and mashing the tamarind and then passing it through a sieve. Add 1/2 cup more water to the tamarind pulp and extract the juice a second time. Keep aside.
- Boil the dates with enough water to allow it to cook. The dates must be soft and mushy. Simmer till the dates have completely absorbed the water. Put the dates in a blender to get a smooth paste. Set aside.
- In a saucepan, place the tamarind juice and the jaggery. Bring to boil. Once the jaggery has dissolved add in the chili powder, chaat masala and cumin powder. Add 1/4 cup water if need be to get that saucy consistency.
- add in the dates paste too and mix well.
- Switch off the flame when the desired consistency is reached and you are left with a smooth and thick sauce. Let it cool.
- Store in an airtight jar in the refrigerator.
