Friday, September 9, 2011

Tamarind Chutney

How to make Tamarind Chutney

The most wanted side for any appetizer is Tamarind Chutney. This is sour and sweet kind of a ketch up like side which could be enjoyed with Indian appetizers like samosa, potato wada, khaman dhokala, eggplant fritters etc however it is a main ingredient in some of the appetizers itself like Kutchi dabeli, bhel, pani-puri etc.

Tamarind chutney I know could be a concoction of either of it -
1. Tamarind+jaggery
2. Tamarind+sugar
3. Tamarind+date+jaggery/sugar

My favorite is tamarind and jaggery so here is the recipe for the same -

Here is what we need -

  • 2 lemon size balls of tamarind(Indian store bought)
  • triple the amount jaggery

Whats Next -

Soak tamarind in water for 3-4 hours. After soaking the pulp starts to separate from tamarind. Squeeze the juice out with your fingers. Take out the skin part which has not dissolved in the water.

Take the juice in a heavy bottom pan. Switch on the stove to medium heat. Add jaggery to it. Let the jaggery dissolve and mixture come to a boil. Let the mixture simmer on medium heat for 10 to 15 minutes. Mixture starts to thicken. switch off the stove.

I usually keep empty bottles as they can be used to store home made pickles, chutneys.

Store it and use it whenever you want. It will last for more than 15 to 20 days.

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