This sauce or chutney, is made of tamarind paste and sugar/jaggery, at my home we call it as khatti-meethi(sweet n sour) chutney. It can be quickly made at home and kept in the refrigerator for many days. I have been keeping it since 2 months… and I’am sure it will stay for 2-3 more months..
I usually prepare this chutney in the way that my mom taught me to-
Soak tamarind in water then extract the pulp of it and mix in jaggerysugar and add chaat masala …
The spices that go in preparing a chaat masala powder are carom seeds powder, cumin seeds powder, dry mango powder, dried ginger powder and most importantly ‘Black Salt’. It is the Chaat Masala that gives the real flavour to all the Indian Chaats ..here, more specifically to my Tangy Sauce.
Nowadays tamarind pulp and chaat masala are readily available in the stores:) so I’am sharing a shortcut way of preparing this Sauce.
This sauce is widely used or is the major ingredient of Indian Chaats.I feel having a Chaat(especially Pani-Puri) is the best way to uplift your mood. So, if you are the one fond of Indian Chaats, then this sauce comes in handy for preparing chaats at home. Well, I’am fond of chaats so this will always be in my refrigerator:)
Do check my further posts for other recipes of using this Chatpat Sauce. In the meantime, you can savour this saucechutney in my recipe of Potato Chips just drizzle it over the potatoes and enjoy :)…
Here’s is my shortcut recipe…
Instant-Tangy-Chapat-Sweet’N’Sour Sauce/Chutney…
Equipment
- Mixing bowl
- balloon whisk
- Saucepan (if required to boil)
Ingredients
- 1 and 1/2 tbsp concentrate tamarind pulp The concentrate I have used is 3 times stronger than normal tamarind pulp
- 15-16 tbsp granulated sugar
- 1 tsp salt normal salt
- 1 tsp Chaat Masala I have used the brand Everest
- 1/2 tsp Red chilly Powder
- 1 tbsp lukewarm water as per the consistency of sauce required
Instructions
- In a mixing bowl mix in tamarind pulp and water
- Add sugar dissolve it well.
- Mix all the other ingredients .Everything should be dissolved well.
- For a thicker consistency you can boil it on a low flame.
