Maharashtrian Panchamrut

When you generally hear the word ‘Panchamrut’, you relate it to the mixture of five foods usually honey, tulsi, cow milk, curd and ghee used in rituals by Hindus as well as people belonging to the Jain fold. However, what I am referring to here is the Maharashtrian Panchamrut which is a traditional recipe served as a side dish, especially during functions and festivals. It is more like a sweet and tangy chutney. I made it for the first time the other day following a recipe from a book on the cuisine of the Marathwada region in Maharashtra.

This recipe gets its unique taste from the use of kala masala or goda masala which is the signature spice blend from this region. I used home made kala masala, but this spice blend is easily available in the market too.

Ingredients

1 tablespoon of finely chopped spicy green chillies,
¼ cup of thick tamarind pulp,
¼ cup of roasted peanuts,
¼ cup of roasted white sesame seeds,
¼ cup dessicated coconut or grated dry coconut,
½ cup grated jaggery,
1 teaspoon salt,
1 teaspoon Kaala Masala or goda masala,
2 tablespoons of peanut oil,
½ teaspoon of black mustard seeds,
½ teaspoon turmeric powder,
A pinch of asafoetida

Method

Coarsely pound the roasted peanuts and the roasted sesame seeds and keep it aside.

Heat the oil in a pan and add the mustard seeds. Once the mustard seeds splutter, add the turmeric powder, asafoetida and chopped green chillies.

After about half a minute add the tamarind pulp with ¼ cup of water and mix well. At this stage add in the coarsely pounded groundnut powder, sesame powder, grated coconut/dessicated coconut, jaggery, salt and kaala or goda masala.

Bring this entire mixture to a boil and cook for a few minutes. The chutney is ready. It will stay for about a week in the refrigerator.