|1.||Tamarind, packed tightly, 1/8 cup OR 1 big lemon size|
|3.||Jeera / cumin 1/4 teaspoon|
|4.||Red chilli powder 1/2 teaspoon|
|5.||Jaggery 1/4 cup|
|6.||Salt to taste|
the tamarind by removing the seeds, shell
and fiber and any stones that may be present.
Soak the tamarind in hot water for 10-15 minutes.
dates in hot water for 10-15
fry jeera till it turns to golden brown. Keep
aside to cool.
Crush jeera, using, for example, a rolling pin, to make a powder.
the tamarind and dates to a fine paste.
Add water, if necessary, to grind.
the paste to an utensil.
Add chili powder, jaggery and salt to the paste. Mix.
If this mixture is thick, add water.
The mixture should be thinner than tomato sauce.
Boil for 2 minutes.
Add jeera powder. Mix.
Switch off the stove.
Tamarind chutney is ready.
|TIPS||Tamarind Chutney Recipe|
|1.||Use sugar, if you do not have jaggery or if you do not like its taste. But jaggery is recommended from a health view.|
on whether you want the tamarind chutney to
be thin or thick:
- Add more water to make the chutney thin.
- Boil the chutney for more time to make it thick.
The chutney will, in any case, become little thick after it cools down completely.
can make the tamarind chutney in large
and can store it:
- In the refrigerator for 3-4 weeks.
- In the freezer for 8-10 months.
To store it in the freezer:
Cool the utensil with the chutney quickly by placing the utensil in a bowl with cold water.
Transfer the chutney to a freezer-safe container and store the same in the freezer immediately.