Tamarind Chutney

Tamarind paste - 1/2 cup
Jaggery grated - 3 cups
Roasted Jeera Powder - 2 tsp
Red Chilli powder - 2 tsp
Salt to taste
Black salt - 1 tsp
Garam masala - 1 tsp

Add 5 cups of water to tamarind paste and boil it in low flame for about 10 mins. Strain it through a seive and add jaggery, chilly powder, cumin powder, salt, garam masala and mix thoroughly. Cook again on low flame till jaggery dissolves completely and the mixture gets semi thick. Remove from flame. This chutney thickens even more when cold.

Can be stored in an airtight container. The recipe stays good for about 3 months. When serving if it is thick can be thinned by adding a little warm water to it and mixed thoroughly. Great side dish for samosas, kebabs etc.


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