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Tamarind chutney
Tamarind200 gms.
Jaggery300 gms.
Roasted cumin powder2 tsp.
Black salt1 tsp.
Dry ginger powder½ tsp.
Red chili powder2 tsp.
Garam masala powder1 tsp.
Salt As per taste
Preperation:
1. Add 5 cups of water to tamarind. Cook on a high flame to bring it to a boil.
Simmer for 10 minutes.
2. Pass it through a soup strainer and mix roasted cumin powder, black salt, dry
ginger powder, red chili powder, Garam Masala Powder, jaggery and salt.
3. Bring it back to a medium heat and simmer on a slow flame for about 10
minutes till jaggery completely dissolves and the sauce gets a semi thick liquid
consistency.
4. The consistency of the chutney should be a little thinner as it thickens on
cooling.
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