Prunes Tamarind Chutney

Sweet and sour chutney made of dry prunes and tangy tamarind.  Prunes are rich in dietary fibre, vitamin A and work as a perfect substitute for dates or khajur.  This Khatti Meethi Chutney is perfect as a dip for samosas and pakodas.  This Prune Chutney recipe is shared by my good friend Arti Kulkarni.

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 seeds and soak tamarind in another vessel for about 2 hours.
Grind soaked prunes and grated jaggery 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.