Tamarind and Sauth Chutney...

I saw this recipe in one of the episodes of Master chef India.. I tried it at home and it was too gud.. I am posting it with a little variation of my own. This chutney goes well in any chaat items. U can sprinkle it over boondi raita and dahi bada also.

Ingredients:

Tamarind and Saunth Chutney

1/2kg Tamarind Paste
350gms Jaggery (gud)
1 tbsp red chilly powder
1 tbsp Cumin Powder
11/2 tbsp Dry Ginger Powder (Saunth)
1 tbsp Black Pepper Powder
1 tbsp Black Salt
1 tbsp Cumin seeds (roasted)
2 tbsp Chironji



Procedure:

• Soak the Tamarind in a cup of water for 1 hour.
• After 1 hour mash the tamarind in the water, so that the pulp is easily squeezed out.
• Now, in a frying pan, combine tamarind pulp with 1 cup of water and bring to boil. If required, u can add more water.
• Mix in jaggery, red chilly powder, dry ginger powder, cumin powder, black pepper powder and black salt.
• Mix well and cook till jaggery dissolves and chutney is thick.
• Strain the mixture.
• now add in the roasted jeera and chironji in the chutney.
• Store in the refrigerator in a air-tight container.