Sweet and sour tamarind chutney goes with every Indian snack and starter. It adds the flavour to the dish. I always make good quantity so that whenever needed i can use. It lasts in the fridge for about 3 months.
You can make a big batch and store in fridge but yes tamarind pulp should be properly cooked on low heat. Otherwise it won't stay for this long. Today i m sharing this recipe with you all.
Hope you will like it!!
You can make a big batch and store in fridge but yes tamarind pulp should be properly cooked on low heat. Otherwise it won't stay for this long. Today i m sharing this recipe with you all.
Hope you will like it!!
Tamarind Chutney Recipe
Cooking time - 40 minutes
Ingredients
- Tamarind seeded - 250 gms
- Jaggery powder - 5 cups
- Water - 6 cups
- Garam masala - 1 tsp
- Salt - 1tsp
- Red chili powder - 1/2 tsp
- Black pepper - 1/2 tsp
- Cloves - 5
- Soak tamarind in warm water for about 3 hours in a bowl.
- After three hours, mix and mash the pulp using your hands and strain it.
- Add this strained pulp and jaggery into a pan and boil on low heat.
- When jaggery powder is mixed add garam masala, salt, black pepper, red chili powder cook for 40 minutes, stirring occasionally.
- When it is about 3/4th of the original quantity. switch off gas and let it cool completely.
- Store in glass jar refrigerate and whenever needed serve with your favorite dishes.
Tip:
- You can substitute jaggery powder with sugar, when replacing sugar for jaggery powder, use anywhere from 1/4 to 1/2 less sugar than jaggery.
- The longer you cook, longer it will stay.
- Roasted Nuts can be added.
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