Thursday, March 7, 2013



Tamarind Pulp(Soak tamarind in water and squeeze out the pulp)-1 cup
Roasted Cumin Seeds powder-1 tsp
Roasted fennel seeds powder-1 tsp
Red chili powder-1 tsp
Grated ginger-1 tsp
Boiling Water-2 cups
Jaggery-1 cup
Sugar-1/2 cup
Oil-1/2 tsp
Salt to taste


1-In a bowl add tamarind pulp,jaggery,sugar,salt and boiling water and mix well.
2-In a pan heat oil,then add grated ginger and stir for 1-2 mins.
3-Add roasted cumin seeds powder,roasted fennel seeds powder,chili powder mix properly.
4-Then add tamarind mixture and cook till the paste thickens to a ketchup like consistency.
5-Allow it to cool and store in a clean dry container.
6-Serve with samosas,kachoris,pakoras,dahi bada,bhel puri panipuri.
7-Chutney can be refrigerated and has a long self life.

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