Wednesday, February 2, 2011

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.

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

  • 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.

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