TAMARIND CHUTNEY
Wednesday, May 7, 2008
Cooking time – 20-30 min
INGREDIENTS:
Tamarind pulp – 4 tbsp
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Cardamom powder – 1 tsp
Salt to taste
Sugar – 4-5 tbsp
Jaggery pieces – 1-2 (1 inch)
Cooking oil – 1 tbsp
1 ½ -2 cup water
METHOD:
Mix tamarind pulp with water. Now heat a deep vessel with oil. Add cumin and fennel seeds. When they crackle, add tamarind water and keep stirring. Bring it to boil. Now reduce the heat to medium low heat and add salt and sugar. Mix them well. Let it cook for 10-15 min on medium low heat. After that add jaggery pieces and turn off the stove. Let it cool for 2-3 hr and mix them well. Tamarind chutney is ready.
We can store this chutney for 1-2 months in refrigerator. Use this chutney with kachori ,dahi vada, chaat etc.
chutney dips sauce tamarind imli
Labels: Sauces and Dips, Traditional Indian, Vegetarian
posted by Rashmi @ 4:02 PM,
