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Main Ingredients | Tamrind, Jaggery |
Cuisine | Indian |
Course | Pickles, Jams and Chutneys |
Prep Time | 1.30-2 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Sweet and Sour |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Tamarind Chutney
- 1 cup Tamrind seeded
- 1 1/4 cups Jaggery grated
- 1 inch stick Cinnamon
- 1/2 teaspoon Black salt (kala namak)
- 1 teaspoon Red chilli powder
- 1 teaspoon Roasted cumin powder
- 1 1/2 teaspoons Dry ginger powder (soonth)
- to taste Salt
- 2 tablespoons Raisins
Method
- Soak the tamarind in two cups of water for half an hour. Put it in a microwave bowl with the water and cook, uncovered, on Microwave HIGH (100%) for three minutes. Let it stand for half an hour. Extract pulp by straining through a sieve.
- In another microwave bowl, mix jaggery, cinnamon and tamarind pulp. Cook, uncovered, on Microwave HIGH (100%) for twenty minutes. Mix in black salt, red chilli powder, roasted cumin powder, dry ginger powder and salt.
- Cook, uncovered, on Microwave HIGH (100%) for three minutes. Add raisins and cook, uncovered, on Microwave HIGH (100%) for two minutes. Set aside to cool completely before storing in an airtight container.
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