Thursday, 10 May 2012

Tamarind Chutney

Here's the sweet and sour Chutney, which goes well with Paranths, Samosa, Moong Dal Chilla or any type of Snacks/Starters.


For 2 Cup Tamarind Chutney:

½ Cup Tamarind
2 Cup Water
1½ Cup Jaggery/Sugar
½ tsp Red Chili Powder
½ tsp Fennel Powder
½ tsp Garam Masala
½ tsp Dry Ginger Powder
1 tsp Cumin Powder
1 tsp Salt


1) Soak the Tamarind and Jaggery into hot water for 10 minutes.

2) Add in Red Chili Powder, Fennel Powder, Garam Masala, Ginger Powder, Cumin Powder, Salt.

3) Cook the mixture on medium low flame. Stir continuously till the chutney starts staying on the spatula.

4) Let the chutney cool for 10 minutes...Enjoy!


1) Refrigerate chutney to preserve.

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