Tamarind Chutney

  

INGREDIENTS

½ cup tamarind – tightly packed (imli), preferably without seeds

1¾ cups water or add as required

½ tsp cumin seeds

½ tsp dry ginger pdr

1 pinch asafoetida (hing)

¼ tsp red chili pdr

½ cup jaggery – chopped, or add as required, adjust as per your taste

1 tsp oil – any neutral tasting oil

salt – as required

 

PREPARATIONS

To make Tamarind pulp

Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan. You can rinse the tamarind prior to soaking it.

 After the tamarind have softened, the pulp can be made. With clean fingers, squeeze, press and extract he pulp from the tamarind in the same bowl or pan containing the water.

 Strain the pulp if you prefer and set it aside. Remember to remove the seeds if any and trash them. To make chutney 

Heat oil in a small frying pan.

Lower the heat and add cumin seeds. Let them crackle.

Next add ginger powder, red chili powder, asafoetida.

Stir to mix the ground spices and add the strained tamarind pulp. Cook for 2 to 3 mins.

Add the jaggery and salt and cook for 4 to 5 minutes or more until the consistency thickens.

Let the Imli Chutney cool.

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

 

Consistency: You can change the consistency of the chutney as per your choice. Simply alter the amount of water (while soaking the tamarind) and make the imli chutney slightly thin or thick as per your requirements.

Storage: You can easily store this tamarind chutney for about a month. You can even freeze it to last longer for a few months. Simply thaw before using. 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs