Tamarind chutney

A famous sweet and sour dip used as a condiment

Ingredients

250g jaggery

50g tamarind paste

1 tsp red chilli powder

1 tsp cumin seeds powder (zeera)

1 tsp fennel seeds powder (saunf)

1 tsp ginger powder (sonth)

Method

Soak jaggery in 500ml water for couple of hours or until it melts. When it’s completely melted in the water pass it through the sieve to get rid of the minute impurities generally present in the jaggery. It’s important to follow this step.

Add the tamarind paste and all the other seasonings. Let it cook on medium high flame for about half an hour.

Switch off the flame and let it cool. It thickens after cooling down. Store it in a bottle in the refrigerator. It can be stored for couple of months in the refrigerator.