“Develop a passion for learning. If you do, you will never cease to grow."
Anthony J. D’Angelo

I am a firm believer of this quote, and I try to follow it. I believe that there is much to learn from people of different walks of life that one lifetime is insufficient.
I learned to make this chutney from a friend, who invited us for dinner a few years back, where a variety of Indian Chaat was the attraction of the evening. I lauded her courage for setting up such detailed chaat menu, that requires a lot of prior preparation. But then she revealed this chutney recipe, that is super easy to make; after which I couldn't help but praise her smart work. I have been making this chutney since then, and whosoever has tasted it couldn’t refrain from asking about the recipe. Given the little time that I could spare with my two kids around me, this super fast recipe proved a boon for me in various instances.

Chutney is an integral supplement to an Indian meal. Although served in small quantity, it has the capability to perk up any meal with its sweet, salty, spicy, or tangy flavor. And when it comes to chaat, tamarind chutney along with green chutney (which I’m going to share soon!) play a crucial role in enhancing the flavor and developing the unique taste that is so dear to me. But making tamarind chutney can be a long, grueling affair, that involves multiple tasks like soaking tamarind, extracting pulp and then boiling along with jaggery and spices.
This chutney, however, doesn't compromise with the flavor & taste of the chaat and simultaneously is simpler to make. The quickness of preparing this chutney should alone be a strong motivator to try this at least once if you're a chaat lover like me.