Chap Chatni~ Sweet Tamarind Dip
A simple tangy and sweet Tamarind dip or chutney!
Ingredients
  • ½ cup packed Tamarind
  • ½ cup Sugar
  • 1 tbsp Jaggery
  • 1 small Beetroot or Red food color
  • ½ tsp Ghee
  • Salt as per taste
  • ¼ tsp red chilli powder
  • A pinch of Roasted cumin powder and Amchoor (Optional)
  • 1 and half cup of water
Method
  1. Pick Tamarind, remove seeds and hard shells/fibres, if any!
  2. Rinse a few times with water and soak tamarind in a cup of hot water for 30 minutes.
  3. Mash soaked tamarind with back of a spoon.
  4. Rinse and peel beetroot and cut it into 2/4 chunks.
  5. In a pan, add ¼ tsp of Ghee and allow it to melt.
  6. Add the soaked tamarind along with the water and beetroot chunks and add the remaining half cup of water. Bring it to a boil.
  7. Lower the flame and keep mashing tamarind with the back of ladle or use a pavbhaji masher. Avoid mashing beetroot.
  8. Add sugar and jaggery and continue cooking, mashing and mixing the contents. We do not want a complete paste but a little chunkier consistency. Remove beetroot at this stage.
  9. If using food color then add it at this stage. The chatni is ideally deep red in color so you can use the food color accordingly. I didn't add any food color.
  10. As soon as you can see some glaze (10-15 minutes of cooking ), add a little of salt and chilli powder. You can add a pinch of roasted cumin powder and amchoor too for that extra spicy kick.
  11. The Chap Chatni was had as it is, but it could be relished as a dip with pakode or as slathered on bread.
  12. If you want the dip to me more tangy and less sweet, then reduce the quantities of sugar/jaggery.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/06/chap-chatni-tamarind-dip/