I recently had the pleasure of dining at Rasika, a very popular DC Indian restaurant, and trying their famous palak chaat. This dish is an amazing medley of textures and flavors, with crispy spinach playing off a sour-sweet chutney and sweetened yogurt, and I knew almost immediately that I had to try my best to recreate it. I’ve dedicated this week to a series of posts on recreating all the pieces of Rasika’s palak chaat. This post is the second in a series of three. See post 1: Chaat Masala and post 3: Palak Chaat.
This date tamarind chutney balances the sweetness of dates and jaggery sugar with the sourness of tamarind. The recipe is very simple, and you don’t even need to worry about using the exact ingredient amounts specified in the recipe; the sweetness of dates and sourness of tamarinds can vary greatly so don’t be afraid to adjust the flavors to your liking.