The taste of samosas, pakodas, kachoris and dahi vada is incomplete without tamarind. Sweet and sour tamarind chutney enhances the taste of food. However, many times people do not know how to make Halwai style tamarind chutney, so they manage with tomato sauce. If you also like the taste of tamarind chutney, then we are telling you the recipe of hawai style tamarind chutney. You can make this chutney and store it in the refrigerator for months. Its taste is so amazing that you will not be able to stop yourself from eating it. To enhance the taste of chutney and make it healthy, you can also add nuts and seeds to it. So without any delay, let’s note down everyone’s favorite tamarind chutney recipe.

Tamarind Chutney Recipe

First step- To make chutney, take about 100 grams of tamarind and put it in a bowl and pour hot water over it. Cover it and leave it for half an hour. Now crush the tamarind in water with your hands. Mash all the pulp well. Now put it in a filter with slightly thick holes and filter it. You have to take out all the pulp of tamarind. Throw away the remaining seeds and races or use them to clean brass and copper utensils.

Second step- Now add 1 teaspoon of any cooking oil in a pan. Add cumin and asafoetida in oil and mix all the tamarind water along with the pulp. Now cook it for 2-3 boils. Now add 1 teaspoon of grated ginger or dry ginger powder called dry ginger in tamarind water. Now add jaggery as per taste. We are adding 1 cup chopped jaggery into fine pieces.

Third step- Add 1 teaspoon ground fennel, red chili powder, black salt, white salt, cumin powder to it. Cook it until it becomes thick. Tamarind chutney tastes a little thick. Now add melon seeds, raisins and finely chopped dates into it. Mix everything well. Turn off the gas and let the chutney cool down.

Now fill it in a glass jar and store it in the refrigerator. You can store it for 10-15 days even without refrigerator. This chutney can be enjoyed with cheela, samosa and chaat.