Tamarind chutney

 Ingredients and Preparations

 Soak ½ cup tightly packed seedless tamarind in 1.75 cups water overnight or for 4 to 5 hours.

Squeeze the pulp from the tamarind in the same bowl or pan containing the water. Strain the pulp if you prefer and set it aside.

Heat 1 teaspoon oil in small pan. Fry ½ teaspoon cumin seeds first. Keep the heat to low.

Add the spice powders – ½ teaspoon dried ginger powder, 1 pinch asafoetida (hing) and ¼ teaspoon red chili powder. Mix well.

Next, add the prepared tamarind pulp. Cook for 2 to 3 minutes.

 Add ½ cup chopped jaggery and salt as required. Mix well and simmer for 4 to 5 minutes or till the consistency thickens.

The consistency of the chutney can be easily altered by using less or more water. So while soaking tamarind you can add slightly less or more water.

Once cooled, store the Tamarind Chutney in an air-tight dry jar or container. Refrigerate and serve whenever required. 

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