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Tamarind Chutney

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This sweet and tangy chutney is served with samosas, fritters or chaat.

Tamarind Chutney


1 cup tamarind/imli

1½ cups jaggery/sugar

½ tsp red chilly powder

½ tsp black rock salt

½ tsp salt

½ tsp ginger powder

1 tsp roasted cumin powder

Dash asafoetida


Soak the tamarind in 2 cups of warm water. Mash and strain the pulp using a strainer.

Add sugar to the pulp, and cook till sugar melts. This would take approximately 10 minutes.

Add the spices. Cook further 5 minutes.

Taste and season accordingly.

Let it cool.

Store in a sterilized jar.

Can be stored for 2 to 3 months.


About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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