This dish is simple as it is nothing but a tamarind sauce which can be used for samosa, bhaji, bhel puri etc. My mom used to prepare a different version of tamarind chutney which goes well with dosa and idly.
Both the chutneys have sweet, sour – spicy combination, but provide a different taste. The advantage in both the chutneys are, “you can change (increase or decrease) the ingredients so as to suit your taste”.
Tamarind – 1 lemon size
Sugar – 1/4 cup
Cumin seeds – 1 teaspoon
Garam Masala – 1 teaspoon
Red chilli powder – 1 teaspoon
Coriander seeds – 1/2 teaspoon
Salt – to taste
Water – 2 cups
1) Soak the tamarind in two cups of warm water and squeeze the juice from it.
2) Dry roast the cumin seeds in a kadai / pan.
3) Allow it to cool down and make a coarse powder by grinding it using a mixer / food processor.
4) Wipe the kadai and pour tamarind juice, sugar, red chilli powder, coriander seeds, ground cumin seeds (As said in step 3), garam masala and salt.
5) Boil well, till the tamarind liquid reduces to half of its original quantity. When it is in this stage, remove it from stove.
6) Allow it to cool. This allows the chutney to become more thicker.
7) Serve with any chat dish (Bhel Puri, Samosa etc) of your choice.