Sweet Tangy Prunes Tamarind Chutney

Sweet and sour chutney made of dry prunes and tangy tamarind. Prunes are rich in dietary fiber, vitamin A and work as a perfect substitute for dates or khajur. This Khatti Meethi Chutney is perfect as a dip for samosas, pakodas and for Pani Puri.

Ingredients:
Dry Prunes - 1 cup
Tamarind/Imli/Chinch - 1 cup
Kala Namak/Indian Rock Salt - 1/4 tsp
Jaggery or Molasses or Sugar - 2 tsp

How to prepare Prunes Chutney:

Soak prunes in water for about 2 hours. Even though you buy pitted prunes, check for seeds. Discard the tamarind skin and seeds. Soak tamarind in another vessel for about 2 hours.

Below is a picture of ripe Tamarind pods which is called as Imli in Hindi, Chinch in Marathi, Chincham in Konkani, Huli in Kannada. Raw tamarind pods are green in color and much more sour.

Grind soaked prunes and grated jaggery (Gud in Hindi, Gul in Marathi, Gawd in Konkani) to a smooth paste. Add more water if required. Slightly mash the soaked tamarind with hands and check once again for seeds and other dirt. Grind the soaked tamarind to a fine paste. Mix prune paste, tamarind paste and kala namak. Check for sweetness and add more jaggery or sugar to suit your taste.

If Kala Namak is not available, use regular salt.