Wednesday 11 June 2014


Preparation time: 20 minutes
Cooking time : 30 minutes
Serves: 6

200 gms tamarind (imli) preferably seedless
100 gms jaggery (gur)
1 tsp salt or senda namak
1 tsp roasted cumin seeds (jeera) powder
1 tsp degi mirch powder
1/2 tsp dry ginger powder(sounth) (optional)
1 tsp garam masala


  1. Soak tamarind and jaggery in one cup of water for an hour and then heat the pan to let it boil for 10 mins or till the jaggery melts.
  2. Keep it aside till it gets cool.
  3. Beat it in a mixer or you can beat it using a blender.
  4. Strain the mixture through a soup strainer.
  5. Add one cup water to the pulp in strainer and strain out the tamarind extract through strainer.
  6. Add salt and rest of the spices.
  7. Boil the mixture again for ten minutes if required add more water.
  8. Make the chutney a little thin because,it thickens after cooling.

Share This!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...