05 March, 2012

Meethi Chutney

(Sweet and Sour Tamarind sauce)
Tamarind pulp: 4 tablespoon
Jaggery: 1 cup (grated)
Cumin seeds: ½ tablespoon
Black cumin seeds: ½ tablespoon
Salt: to taste
Red chilli powder: ¼ tablespoon
Oil: 2 tablespoon
Raisins: 6-7 (optional)
Water: 1 cup
Method: Take oil in a deep pan. Add the seeds. Once the seeds starts crackling up, add grated jaggery.Let it caramelize. Add tamarind pulp. Add salt and red chilli powder. Add water and bring it to boil. Once the chutney starts thickening up, bring it off the stove.
Let it cool down and then transfer it to a glass jar.
Serve it with dahi bade,chole,papdi chaat or any other chat item of your choice.
Note:This chutney has a shelf life of more than 2 weeks when stored in an airtight jar and kept in the refrigerator.

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