Date Tamarind Chutney Recipe in Electric Pressure Cooker

Date Tamarind Chutney is also referred to as Candy Chutney. This chutney is extensively utilized in chaats, samaosa, bhel poori, pani poori, sev poori or pakoras. This chutney is good, bitter, and tangy in style.

Historically, this chutney is slow-cooked. These days it’s ready very simply in simply 30 minutes, utilizing the electrical strain cooker. You possibly can put together and retailer this chutney in bulk for as much as Three months within the fridge in an hermetic container. If chutney is frozen as cubes it may be saved within the freezer for above 6 months. Nearly all North Indian chaats, snacks are incomplete with out this chutney. So put together it prematurely and retailer it for an extended time and luxuriate in.

Common Strain Cooker Technique:

Within the common strain cooker, strain cook dinner date, jaggery, tamarind, water for five whistles. The remaining steps are the identical.

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Date Tamarind Chutney Recipe in Electrical Strain Cooker | Candy Chutney for Chaat

Candy and tangy date tamarind chutney for chaat.

Servings	Prep Time
3 cups	10 min

Servings Prep Time 3 cups 10 min

Date Tamarind Chutney Recipe in Electrical Strain Cooker | Candy Chutney for Chaat Candy and tangy date tamarind chutney for chaat. Servings Prep Time 3 cups 10 min Servings Prep Time 3 cups 10 min

Elements

Servings: cups

Directions

1. Into the internal pot, add deseeded dates, tamarind, jaggery, 2 cups water, and blend all completely.

2. Shut the lid. Flip VENT to the SEALING place. Choose PRESSURE COOK mode on HIGH for 10 minutes. Pure Strain Launch.

3. When the purple valve drops, open the lid. The date and tamarind are cooked nicely.

4. Switch it to a mixer jar. Add chili powder, fennel powder, cumin powder, dry ginger powder, black salt and grind it to a easy paste.

5. I ended up including an additional 1 and half of cups of heat water whereas grinding.

6. Now sieve the bottom paste in a bowl and discard the chunks. Date tamarind chutney is prepared.

Recipe Notes

• Be certain that all of the seeds, stems are faraway from tamarind, or else whereas grinding and filtering will probably be tough.
• Whereas grinding, it’s possible you’ll require further water. Add heat water whereas grinding.
• You possibly can retailer this chutney for as much as Three months within the fridge in an hermetic container.
• If chutney is frozen into cubes, you’ll be able to retailer it for above 6 months.
• I used natural jaggery, so added it immediately.
• If tamarind is just too bitter, then add further jaggery, or else specified jaggery was sufficient for me.

Candy and tangy date tamarind chutney for chaat is able to relish.

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