Sweet and Tamarind Bombay Chutney with Chennapindi

1.Soak tamarind in 1/2 cup warm water for 15 minutes, then squeeze and strain to extract tamarind pulp. Set aside.

2.Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.

3.Add cumin seeds, fenugreek seeds, dried red chili, and asafoetida. Sauté for 30 seconds until aromatic.

4.Add turmeric powder and red chili powder, stir quickly to avoid burning.

5.Pour in the tamarind pulp and remaining 1/2 cup water. Bring to a gentle boil.

6.Add grated jaggery and salt. Stir continuously until jaggery dissolves completely.

7.Reduce heat to low and slowly add chennapindi (roasted gram flour) while stirring to avoid lumps.

8.Simmer the chutney for 8-10 minutes, stirring occasionally, until it thickens to a sauce-like consistency.

9.Taste and adjust salt or jaggery if needed to balance sweet and tangy flavors.

10.Turn off heat and let the chutney cool slightly; it will thicken further upon standing.

11.Garnish with fresh coriander leaves if desired and serve warm or at room temperature with dosas, idlis, or snacks.