Tamarind Chutney

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Tamarind Chutney, Tamarind Sauce

This unique candy and bitter chutney is a zesty condiment. This chutney may be referred to as the ketchup of the east.

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5 from 3 votes
Prep Time 5 minutes
Prepare dinner Time 20 minutes
Complete Time 25 minutes
Course Aspect Dish
Delicacies Indian
Servings 20 individuals

Elements  

  • 1/2 lm tamarind seeded imle
  • 2-1/2 cup sugar
  • 2 cups boiling water
  • 1-1/2 tbsp roasted floor cumin seeds
  • 1 tbsp salt
  • 1 tsp black salt
  • 1 tsp crimson chili powder
  • 1 tsp floor black pepper
  • 1/2 tsp ginger powder

Directions 

  • Break the tamarind into small items and soak in boiling water for one hour.
  • Mash it right into a pulp and pressure, urgent the tamarind into the strainer to take away all of the pulp. Add sugar to the pulp. Combine nicely. Add the remaining elements. Combine and style. Add extra sugar, salt or pepper as wanted.

Notes

Notes Chutney may be refrigerated for 2 to 3 months. Serving Options Tamarind chutney is scrumptious with samosas, pakoras, drizzled over dahi vadas,  or any form of chat. It is usually scrumptious as a dipping sauce for French fries and as a diffusion over crackers. Strive drizzling over rice so as to add a singular taste to plain rice. Variations To make use of as a dip, thicker chutney is right. To make use of as a topping, add water to make the chutney thinner. Add water and ice cubes to function a cool spicy drink. Add equal elements yogurt and chutney to make a dipping sauce.
Key phrase Sizzling And Spicy, Standard Condiment, Candy And Bitter Sauce

Initially posted 2007-06-29 14:48:10.

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