Tamarind chutney
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cleaned tamarind |
| ½ | cup | Dates deseeded |
| ¼ | cup | Sugar |
| 2 | cups | Water |
| ½ | teaspoon | Red chilli powder |
| ½ | Crushed cumin seeds | |
| 1 | teaspoon | Salt |
| ¾ | cup | Jaggery |
Wash the tamarind clean.
Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
Soak for a few minutes. Put to boil for about 7-8 minutes.
Cool to room temperature. Blend in a mixie till smooth.
Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly.
Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.
Makes: 2½ to 3 cups.
Making time: 20 minutes (excluding cooling time) Shelf life: 1 month (refrigerated) Converted by MC_Buster.
Converted by MM_Buster v2.0l.