Chutneys, the magnificent creations of Indian kitchens that run across many melodies, from high-pitched spiciness to tingle-toned sourness and everything in between, are the darling elements of our parties, trusty condiments that are employed perennially, to woo our guests. Could they get anymore sublime? Does making them have to call for all the elbow grease an already overworked mistress of the kitchen can afford? We don’t think so. We like to take a slightly less painstaking, and more fleet-footed approach. And we’d like to call on all the persevering party hosts to kick back with a glass of wine while this sweet chutney practically makes itself in a couple of blinks. And no, we don’t believe in cutting down on the flavor quotient, so just a dollop of this snappy chutney can be the star of any party platter.
(Makes 1 cup)
- 2 tbsp raisins
- 1 cup jaggery powder
- ½ cup water
- 2 tbsp tamarind concentrate
- ¼ cup date syrup (We used Lion’s brand)
- Salt or rock salt (kala namak) to taste
- ½ tsp red chilli powder
- ½ tsp powdered sonf (fennel seeds)
- 1 tsp roasted cumin powder
- Soak the raisins in a little water and set aside.
- Stir the jaggery and water together in a small saucepan. Bring to a boil and then simmer until the jaggery melts.
- Mix in the tamarind concentrate and date syrup. Simmer for 2-3 minutes.
- Add the salt and spices. Drain the raisins and add them to the chutney. Simmer for another minute or so. Taste and check for the balance of flavours and adjust the seasoning as needed.
- Cool completely and it is ready for use. Leftovers can be refrigerated in a closed container for a month.