Wednesday, 10 July 2013

Sweet Date Tamarind Chutney

Dates – 1/2 cup
Tamarind – 1/2 cup
Jaggery – 1/2 cup
Red chili powder – 1/2 tsp
Roasted Cumin powder – 1/2 tsp
Dry Ginger powder – 1/4 tsp
Black salt – 1/4 tsp
Water – 2 cups

For Tadka:

Oil 1 tbsp 
Cumin seeds 1/2 tsp

Required Equipment:

Milk Pan
Wooden spoon


Grate the jaggery. Remove any seeds and fibre from tamarind. If using seeded dates, remove the seeds.

Heat water in a pan and add all the ingredients to the hot water. Let it simmer for 10-15 minutes till tamarind and dates are become soft. Remove from fire,let it cool down completely. 
Transfer everything into blender jar  and grind till smooth to a sauce consistency. 
Take a pan. Add one tbsp Oil , once it is heated add cumin seeds and transfer paste to a pan and bring it to a boil over low flame. After 5 mins, you will see small bubbles around the chutney, take off fire and let it cool completely.
Take dry and clean jar and and transfer into it.refrigerate it and use whenever you want.

You can add 1/4 cup of water if you find the mixture very thick to grind. 
If you have Sulphur reaction, replace black salt with normal salt.

Sweet Date Tamarind Chutney

No comments:

Post a Comment