28 January, 2021
Shahi Chutney
This name shahi chutney is very unique. Shahi chutney has more ingredients than tamarind – date chutney. Shahi chutney is a little spice and tangy. You can also adjust its thickness as you like. You can store shahi chutney for a week in the refrigerator. Chopped ginger gives the chutney a pungent crunch.
When you add shahi chutney in any chat it gives a tempting flavor to chat. You can also use shahi chutney as deep for samosa, dhokla, bhaji (fritters), or bread pakoda, and many more different types of chat. Shahi chutney can also be used as spreading too on kati roll or Veg Frankie.
Ingredients
| Tamarind Pulp | 1 Cup |
| Raisin | 12 – 15 |
| Dates | 5 – 6 |
| Cardamom | 4 |
| Jaggery | 2 tsp |
| Coriander Powder | 1 1/2 tsp |
| Red Chilly Powder | 1/2 tsp |
| Cumin | 1 tsp |
| Garam Masala | 1 tsp |
| Hing | Pinch |
| Ghee | 1 tsp |
| Green chilly | 2 |
| Ginger | 1 inch |
| Pomegranate | 2 tbsp |
| Salt | as per taste |
| Water | As required |
Dates, chutney and raisins 
tamarind pulp, garam masala, salt 
Ingredients 
Mixed Ingredients 
Shahi Rajwadi Chutney 
Enjoy with Samosa
Preparation
- In one bowl, keep raisins to soak for 5 hours.
- To make tamarind pulp, sock tamarind in 1 cup of water.
- In mixer grinder, add tamarind Pulp, dates, red chilly powder, garam masala, salt, Jaggery, cardamom, pomegranate, green chili, coriander powder and grind till smooth paste. Take it in one bowl.
- Take ghee in one tadka pan and heat on medium flame.
- Add cumin and hing. Let cumin crackle.
- Add finely chopped ginger and soaked raisins and sauté for ½ minute.
- Now add this tadka to that tamarind mix and simmer for 5 minutes.
- Let it cool down at room temperature.
- Garnish chutney with pomegranate.
- Enjoy this chutney with pakoda, kachori, khaman dhokla or any chat.
Note
- Adjust spice level according to taste.
- To make more sweet you can add jaggery or sugar.
- You can adjust chutney thickness by adding more water.