Tamarind Chutney

This is a sweet and sour chutney. Once made, it can last in the fridge for a good few months and freezes well. It can be served with various savoury snacks, chaats , samosas, dahi vada and pakoras, just like tomato sauce/HP Sauce are used in the West.

Preparation Time: 10 Mins                   Cooking Time:30 Min

Ingredients

•  200gms Tamarind (Imli)


• 300gms Jaggery (Gur) grated


• 2 tsp Roasted cumin (Jeera) Powder


• 2 tsp Red chili powder


• Salt To Taste


• 1 tsp Black salt


• 1 tsp Garam masala

Method

1. Break the tamarind into small pieces and soak in hot boiling water for one hour.


2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.


3. Add 5 cups of water to tamarind pulp and bring to boil  and cook for 20 minutes.


4. Add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.


5. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)


6. This Chutney thickens more on cooling so check for consistency when using.


7. Keep refrigerated for a month and use when required.