Sunday, 28 August 2016

​​​​​​​​​​Tamarind Chutney






Preparation Time : 10 mins      |      Cooking Time : 20 mins 


Ingredients :  
           
Ingredients
Measurements
Tamarind pulp1/2 cup
Jaggery3/4 cup
Red chilli powder1 tsp
Cumin powder1 tsp
Black salt1/4 tsp
Saltas required
Water1& 1/2 cup
        
​Method :
  1. Mash tamarind in water & strain through a metal colander. Discard any seeds and fibers.Press mashed tamarind with spoon while straining to get more pulp out. Tamarind pulp is ready.
  2. Transfer tamarind pulp to a pan & add jaggery int it. Bring it to boil and cook on medium flame until jeggery dissolves completely.
  3. Add red chilli powder, cumin powder, black salt & salt. Mix well. Adjust the sweetness.
  4. Turn off the flame & allow it to cool at room temperature.
  5. Transfer prepared sweet tamarind chutney to any air tight container & store in refrigerator for up to 1-2 months.  
  6. Serve this chutney with any type of snacks like aloo bonda, dhokla, samosas, pakoras, drizzled over dahi vadas, bhel puri or any kind of chat etc.

​​Notes :
  • Change the quantity of jaggery according to taste. More jaggery will give sweeter taste & less jaggery will give the sour taste.
  • To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
  • Add water and ice cubes with tamarind chutney to serve as a cool spicy drink.



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