As the name suggests, this chutney has been prepared with tamarind paste , jaggery powder and a few spices.
I remember my mom soaking tamarind pieces in water for a few hours , then extracting pulp for making chutney. Nowadays, tamarind paste is easily available in the market and it becomes so simple to prepare tamarind chutney. But, salt content of this paste is usually quite high, so be careful while adding salt to chutney.
I have added jaggery powder instead of sugar in this recipe. Jaggery is a good source of minerals like iron,magnesium and phosphorous.
Tamarind and jaggery chutney is eaten with chats, samosas etc. You can store it in an airtight glass container for 8-10 days.
Yields : Approximately 1/2 Cup
- 3 Tbsp Tamarind Paste
- 3/4 Tsp Ginger Powder (Optional)
- 1/4 Tsp Red Chilli Powder
- 1 Tsp Cumin Seeds Powder
- 1/4 Tsp Garam Masala
- 4 Tbsp Jaggery Powder
- 1 Cup Water
- 1/4 Tsp – 1/2 Tsp Black Salt
- In a pan, add tamarind paste and water.
- Sprinkle all dry ingredients and mix the contents of pan.
- Cook at low flame till chutney thickens. It will take approximately 15-20 minutes.
- Wait for chutney to reach room temperature. Pour it in an airtight glass container for storing.
It has been prepared with whole wheat flour and jaggery with a hint of cinnamon and cardamom flavor. Lot of chopped dry fruits have been added to it. I have used oil instead of butter.
It is a delicious cake and pairs well with a cup of hot tea/coffee.
As you must have noticed by now, I have replaced unhealthy ingredients by healthier ones. So, it will serve as a healthy snack for your kid as well. When you kid comes running for biscuits, give him a piece of scrumptious cake, enriched with dry fruits. You can also try Egg-less Chocolate Cake recipe made with whole wheat flour ( I have shared it in one of my previous posts ).
- 1 Cup Whole Wheat Flour
- 3/4 Cup Jaggery Powder
- 1/4 Cup Powdered Sugar
- 2 Eggs
- 1/4 Cup Toned Milk
- 1 Tsp Baking Powder
- 1 Cup Chopped Dry Fruits Mix (Almonds, Cashew nuts and Raisins)
- 1/2 Tsp Cinnamon Powder
- 1/2 Tsp Cardamom Powder
- 1/2 Cup Olive Oil/ Any Other Cooking Oil
- Preheat oven at 180°C and grease a cake tin (7″ Baking Tin).
- Mix jaggery powder and oil in a bowl and beat it properly so that no lumps remain in the mixture.
- In another bowl, whisk eggs, one at a time and transfer contents to oil-jaggery mixture.
- In a separate bowl, sieve whole wheat flour and baking powder twice.
- Add 1/4 cup of dry mixture to wet mixture and mix it using a spatula.
- Add milk when you have difficulty moving the spatula.
- Repeat the process till dry mixture is finished.
- Add cinnamon powder, cardamom powder and chopped dry fruits.
- Pour the mixture into a greased tin and bake at 180°C for 25-30 minutes.
- Insert a toothpick/knife in the center of the cake to see if it comes clean.
- Your cake is ready if toothpick/knife comes clean else continue to bake for additional 5-10 minutes.
- Let cake cool down completely before cutting into pieces. If you do not let it cool , it will crumble while cutting.
- You can use white sugar/brown sugar if jaggery powder is not available.
- You can use jaggery and sugar in 50-50 proportion.
- If jaggery powder has a granular texture, grind it in a mixer-grinder for a minute or two.
- If you do not have cinnamon powder/cardamom powder, dry roast cinnamon/ cardamom and grind it in the grinder. Then, use a fine sieve to get the powder.
- If you feel that cake is browned from the top but yet not cooked. Cover the cake with an aluminium foil and continue baking.