This is very tangy chutney, used in almost every chat or savory .. Every time making this is time consuming. So here I am showing u how to make and store this chutney for couple of months without compromising taste and texture.
- ¼ cup Turmerind
- 1 ¼ cup Dates( I used deseeded)
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Cumin Powder
- ½ tsp Black salt
- Salt to taste
- 2/3 cup Jaggery (More or less according to your taste)
Wash turmerind and dates nicely. In a broad medium sized vessel take 1 ½ glass water. When it starts boiling add turmerind and dates. Boil for 1-2 mins. Close the lid allow to cool up to room temperature. Now Turmerind and dates will be very soft and easy to mash. Mash very nicely with your hand that it becomes like a paste.
At this stage if you feel its very thick u can add some water. DON’T ADD MUCH WATER AS WE NEED THICK CONSISTENCY. Now strain this chutney . While straining make sure you squeeze out the whole pulp. After stain add all spices and jaggery. Mix well till jaggery disolve in chutney.
One can store this chutney in freezer and use whenever required.
Happy Cooking 🙂 🙂