Sweet Tamarind and Jaggery Chutney.

Ingredients:

Tamarind   1 cup

Jaggery   1 1/2 cups

Raisins   1 tbsp

Black salt  1/2 tsp

Red chili powder  1/2 tsp

roasted Cumin/ jeera powder  1/2 tsp

dry ginger powder  1/2 tsp

nigella seeds/ kalonji  1/2 tsp

fennel seeds/ saunf   1/2 tsp

oil   1 tsp

method:

Soak the tamarind (without seeds) in two cups of warm water for half an hour. Extract pulp and strain to remove fiber.

Heat the oil in a heavy-bottomed pan. Add the saunf and kalonji. When the seeds turn fragrant, add the tamarind pulp and jaggery.

Cook on low heat. Wash and pat dry raisins. Add raisins, salt, black salt, red chilli powder, roasted cumin powder and dry ginger powder. Cook till the chutney acquires a glazed look.

Remove from heat and allow to cool. Store the chutney in an air-tight container.

This goes well with kachori, chaat, samosas, bhajias

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