Tamarind and Dates Chutney ~ Sweet Chutney~Mithi Chutney~ For Indian Chaats and Snacks

There are certain things that you will always find in my fridge and one of them is this dip/chutney. This 'mithi'(sweet) chutney as it is popularly called is one of the staples when making Indian chaats and pairs well with Samosa, Dahi Vada or Paneer Tikka. There are a number of ways to make it - with or without dates and I have made some varieties of it myself, depending on the things I have at hand. It was only when I posted these Dahi Vadas, I realized I have not posted a recipe of this sweet dip on this space, even though I have mentioned serving a couple of dishes here with it. So, when I made a fresh lot of this dip recently, I clicked a few pictures to share them here.

A post for another staple dip - Green Chutney will be up next. Lets hop to the recipe of this Tamarind and Dates Chutney now.

Ingredients:

15-20 dates, pitted, soaked overnight with just enough water to soak them
1 cup tamarind pulp
1 cup brown sugar/regular sugar/grated jaggery
2 tsp cumin seeds
1/2 tsp fennel seeds
2 tsp red chilli powder
1 tsp salt
1 tsp black salt
1 tsp ground ginger

Process:

1. Puree the dates along with the water they were soaked in.
2. Dry roast cumin seeds and the fennel seeds and coarsely ground them in a pestle mortar. Alternately, you can also finely grind it in a mixer.
3. In a heavy bottomed pan add the dates puree, ground cumin and fennel mixture and the rest of the ingredients and a cup of water.
4. Bring it to boil and then lower the heat and simmer the mixture for 15-20 minutes, stirring occasionally. Take it off gas and let it cool completely.
5. Store it in sterilized glass jars and keep them refrigerated. Keep well for 2-3 months. Use it as needed in Indian chaats or as a dip with snacks or starters.

Thank you for stopping by! Cheers!

Apple and Dried Cranberry Chutney

 I had seen this chutney recipe in one of Nigella's show and tried out instantly. It was long time back and since then I have been making it regularly. I love it. Try it to check yourself ; pretty easy and delicious.. Although it can be made with any type of apples, I prefer to use Granny Smith Apples only; as stated in the original recipe as they are tart and that adds to the tangy taste of the chutney. Lets move on to the recipe:


Apple and Dried Cranberry Chutney
Click here for printable version

Ingredients:

2 granny smith apples, peeled cored and diced.

¼ cup dried sweetened cranberries.
2 tbsp oil.
½ tsp nigella seeds.
1 green chilli (optional).
salt to taste.
1 tbsp sugar (optional).
¼ tsp dried ginger powder
¼ tsp turmeric powder.
½ tsp red chili powder.
½ tsp coriander powder.
½ tsp cumin powder.
2 tbsp lemon juice (or vinegar).

Process:

1. Heat oil in a pan and add the nigella seeds and green chilli.

2. Now add the chopped apples, cranberries and all the spices, sugar and salt. Let it cook in a slow flame. The apples will cook and give out it juices as it get cooked. It will take about 15 minutes.

3. Mash them and add lemon juice in the end.

4. Let it cool completely before storing in a sterilized jar. Keep well for up to 7days.

Have it with parathas or rotis. Also goes well as dip for chips or spread for toast.

Variation:
1. Cranberries can be replaced by raisins, sultanas or dried cherries.
2. This recipe can also be tried in a microwave.

 

 Thank you for stopping by! Cheers!

Creamy Mint Dip for Blog Hop Wednesdays and Forgetfulness Episodes

Yesterday started with a bang and I realized it was Wednesday and not just any other Wednesday but a Blog Hop Wednesday. Usually, I compose the blog hop post well in advance, but today I was almost caught off guard. Really, for no reason I can fathom, I suddenly realized that I have not been keeping a track of what day it is? Even after I had scheduled this post for Tuesday! Well the forgetfulness episodes is not just about this but about all the other 101 things I keep forgetting everyday and particularly those things DH categorically asks me to do. 

First thing first. So, when I realized it was blog hop Wednesday, I headed off to my assigned blog (which I have visited a couple of time the past week and have read almost all her posts). But, now I was looking for something that can be prepared in a jiffy. I had already bookmarked this, this and this. Then I had thought of this, but then I didn't have the said biscuit at home. So, finally I zeroed on this recipe as it was the quickest thing possible. I whipped it up, clicked a few pics, kept the dip in the fridge and headed straight to the already appointed engagements of the day. I came back home a little late than planned and was literally starving. This dip and the tortilla chips came to my rescue and in no time, I finished off the bowl clean.

Recipe Source: Pink's Recipe Diary

Ingredients:

Greek Yogurt 150 ml

3-4 Mint leaves finely chopped

Salt and sugar to taste

Chili flakes to taste

Note: I have used Greek Yogurt here which is thick and creamy. Instead, you can use hung curd, prepared by spreading the yogurt over muslin cloth lined over a sieve and letting the whey from the yogurt drain away.

Process: 

Add everything in bowl and mix well. The dip is ready to serve. 

I had it with lightly salted Tortilla Chips. 

As Pinky puts it, It is a very versatile dip and can be used to spread it on sandwich and I am going to try that soon.  

Do check what other blog hoppers are up with.

I will chronicle my forgetfulness episodes in the next post as it I have ranted a lot here already. Thank you for stopping by! Cheers!