Friday, August 8, 2008

Tamarind Chutney

This tangy chutney can be used as a dip or stir-in sauce for numerous Indian snacks.

  • 200 gms tamarind without seeds
  • 200 gms jaggery
  • 4 cups water
  • ½ cup granulated sugar
  • 1 tsp fennel powder
  • 1 tsp cumin seeds (roast and grind coarsely)
  • Salt to taste
  • 1 tsp red chili powder
  • 1 tsp chat masala (available in Indian Grocer Store)
  • 2 tsp dry ginger powder (Saunth)
  • 1 tbsp lemon juice

  • Put tamarind and jaggery with water in a saucepan and cook on a medium flame till the tamarind is soft and jaggery dissolves.
  • Turn off flame and allow the mixture to cool. Remove seeds withe hands, if seeded tamarind is used.
  • Use a food processor or hand blender to blend this into a smooth mixture.
  • Put this mixture back into the saucepan and onto a medium flame and add remaining spice ingredients.
  • Add sugar and lemon juice. Remove any scum which comes on the surface. Cook till it thickens to a sauce consistency.Turn off flame.
  • Add raisins to chutney.Chill it before serving.
  • Serve it with Chaats, Snacks 0r Dahi Vada.

Do You Know?
Jaggery or gur is a specific type of sugar popular in India. It is normally manufactured from either sugar cane or date palms, but recent trends in its manufacture have resulted in jaggery made from the sap of coconut and sago palms.
While jaggery is useful in cooking, it is also an ancient part of Ayurvedic medicine and has spiritual significance in India too.

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