Tamarind Date Drink
The cooling beverage version of Mumbai's famous chutney.
About this dish
Inspired by the tamarind-date chutney found at every 'Bhelpuri' stall at Girgaum Chowpatty, this beverage is a refined, drinkable version of that iconic Mumbai flavor. It was traditionally served in Parsi and Gujarati homes during the scorching summer months to aid digestion. It balances the 'Pancha Rasas' (five tastes)—sweet, sour, salty, spicy, and bitter.
Ingredients
The Pulp Base
- 100g Seedless tamarind (Imli)
- 150g Soft black dates (Khajur), pitted
- 500ml Water for boiling
Spice Infusion
- 1 tsp Roasted cumin powder (Bhuna Jeera)
- 1/2 tsp Black salt (Kala Namak)
- 1/2 tsp Dry ginger powder (Saunth)
- 1/4 tsp Red chili powder (for a tiny kick)
- 2 tbsp Jaggery powder, adjust to taste
Garnish and Finish
- Fresh mint leaves
- Boondi (savory fried flour pearls), for crunch
- Chilled sparkling water or plain water to dilute
Method
- 1
Softening the Fruit
In a saucepan, combine the tamarind, dates, and 500ml of water. Bring to a boil, then simmer for 10-12 minutes until the tamarind is soft and the dates are mushy.
- 2
Cooling and Blending
Allow the mixture to cool to room temperature. Transfer to a blender and process until completely smooth. The dates act as a natural thickener and sweetener.
- 3
Straining the Concentrate
Pass the blended mixture through a fine-mesh sieve into a large jug. Use the back of a spoon to press out all the pulp, discarding any fibrous residue from the tamarind.
- 4
Spicing the Drink
Whisk in the roasted cumin powder, black salt, ginger powder, and chili powder. The black salt provides the essential 'chaat' aroma that defines Mumbai street food.
- 5
Sweetness Adjustment
Taste the concentrate. Depending on the tartness of your tamarind, add jaggery powder. Whisk until fully dissolved. The liquid should be thick, like a syrup.
- 6
Chilling the Base
Refrigerate the concentrate for at least 2 hours. Serving this drink lukewarm is not recommended as the spices are most refreshing when cold.
- 7
Diluting for Service
To serve, fill a glass 1/3 full with the concentrate and top with 2/3 chilled water or soda. Stir gently to combine without losing the carbonation if using soda.
- 8
The 'Bhel' Garnish
Top the drink with a few fresh mint leaves and a tablespoon of salty boondi. The boondi stays crunchy for a minute, mimicking the texture of Bhelpuri.
- 9
Final Visual Check
The drink should have a deep mahogany color and a thin, silky consistency with floating spices and garnish.
Notes & variations
- The concentrate keeps in the fridge for up to 2 weeks.
- For a 'cocktail' version, this base works excellently with dark rum or vodka.
- If you don't have jaggery, brown sugar is a suitable substitute.
- Add a pinch of salt to the rim of the glass for an extra flavor dimension.
Serve with
Serve as a standalone cooling aperitif or alongside spicy Vada Pav.
Cook's note
Roast your own cumin seeds and grind them fresh; the pre-packaged powder loses the smoky aroma vital for this drink.