As Holi approaches, preparations for vibrant colors and delicious snacks begin in every household.

Savoring samosas, aloo tikkis, dahi bhallas, or papdi chaat is incomplete without the perfect tangy-sweet tamarind chutney. Photo: Pexels

A new recipe promises to enhance homemade chaat with delicious tamarind chutney, potentially making it more popular than the dish itself.

Prepare tamarind pulp by soaking 400 grams of tamarind in warm water for an hour, then mash, strain to separate seeds and fiber.

To enhance chutney flavor, lightly roast a tablespoon of fennel, a teaspoon of cumin, and black pepper in a small pan, then grind coarsely after cooling.

To achieve authentic chutney flavor, mix 225 grams of jaggery and 150 grams of sugar. Heat oil, add cumin and asafoetida, then combine with jaggery and sugar until dissolved.

In a pan, combine tamarind pulp with jaggery and sugar, adding water if needed, and cook gently to enhance the chutney's flavor.

For a flavorful chutney, mix roasted spices, black salt, regular salt, Kashmiri red chili powder, garam masala, and dried ginger powder.

Cook on low heat, stirring occasionally. You may add 2 tablespoons of dry fruits and seeds for enhanced flavor. Photo: AI Generated.

Chutney can be stored in an airtight box for up to six months, enhancing the taste of snacks like samosas and chaat, especially during Holi.