Tamarind Chutney – Manjula’s Kitchen


Tamarind Chutney

Tamarind Chutney, Tamarind Sauce

This unique candy and bitter chutney is a zesty condiment. This chutney might be known as the ketchup of the east.

Prep Time 5 minutes

Cook dinner Time 20 minutes

Complete Time 25 minutes

Course Aspect Dish

Delicacies Indian

  • 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 pink chili powder
  • 1 tsp floor black pepper
  • 1/2 tsp ginger powder
  • 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 effectively. Add the remaining components. Combine and style. Add extra sugar, salt or pepper as wanted.

Notes Chutney might be refrigerated for 2 to 3 months. Serving Recommendations Tamarind chutney is scrumptious with samosas, pakoras, drizzled over dahi vadas,  or any sort of chat. Additionally it is scrumptious as a dipping sauce for French fries and as a variety over crackers. Attempt 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 Scorching And Spicy, Well-liked Condiment, Candy And Bitter Sauce

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

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