Thursday, 19 June 2008

Tamarind Chutney

Tamarind or Imli ki Chutney is tangy and sweet and can be served with various chaats and snacks. This chutney can be stored for almost 6 months if its deep frozen. If this chutney is already prepared, it saves your time while preparing chaats and you can surprise your guest with quick appetizers when they give you a surprise visit.

1 Cup Deseeded Khajur (Dates)
1/4 Cup Deseeded Tamarind (Imli)
1/4 Cup Grated Jaggery (Gur)
2 Teaspoon of Sanchal (Black Salt)
2 Teaspoon of Red chilly powder
2 Teaspoon of Chaat Masala powder
1 Badyan / Star Anise (Optional)

1. Soak the deseeded Tamarind for 2 hours. Then sequeeze the tamarind and remove the pulp.
2. Mix deseeded dates and jaggery, pressure cook them for 3 whistles. Once its cool add tamarind pulp to the date and jaggery mixture and grind it with a blender till it makes a smooth paste. Strain the mixture.
3. Take a saucepan, pour the chutney and put it on a low flame. Add badyan (its a herb and falls in cloves family and looks like a star, I use this seed as it gives really good aroma to the food), then add black salt, salt, chat masala, red chilly powder and let the chutney simmer for 10 mintues.
4. Let it cool and remove the badyan from the chutney if you are using it. Transfer the chutney in a large Jar and refrigerate it.

Note: Be careful while adding salt as we are also using black salt



LinkWithin Related Stories Widget for Blogs


FeedBurner FeedCount

  © Blogger templates Newspaper III by 2008

Back to TOP