A tangy sweet chutney used for Indian chat dishes
My Mom's recipe :) You can make this in bulk and it will stay good in the refrigerator for over a year. Its like tamarind jam! When you need it, just take a little at a time and mix with water for desired consistency.
You will need:
1 cup tamarind (cleaned)
1/2 cup minced jaggery
1/2 cup (heaped) sugar
water
Take tamarind and water, start boiling. Boil until all the tamarind is mushy and soft.
Cool this mixture and strain. force it through with a spoon. you will end up with tamarind pulp.
in a separate pan, take the sugar, jaggery and about 1/4 -1/2 cup of water. Start heating.
When this mixture dissolves and forms a syrup, add the tamarind pulp.
Boil this mixture for 10 minutes.
When cooled, it should become a thick pulp.
Store in an air tight jar in the fridge.
Perfect tamarind chutney ready in the fridge, just when you need it :)
My Mom's recipe :) You can make this in bulk and it will stay good in the refrigerator for over a year. Its like tamarind jam! When you need it, just take a little at a time and mix with water for desired consistency.
You will need:
1 cup tamarind (cleaned)
1/2 cup minced jaggery
1/2 cup (heaped) sugar
water
Take tamarind and water, start boiling. Boil until all the tamarind is mushy and soft.
Cool this mixture and strain. force it through with a spoon. you will end up with tamarind pulp.
in a separate pan, take the sugar, jaggery and about 1/4 -1/2 cup of water. Start heating.
When this mixture dissolves and forms a syrup, add the tamarind pulp.
Boil this mixture for 10 minutes.
When cooled, it should become a thick pulp.
Store in an air tight jar in the fridge.
Perfect tamarind chutney ready in the fridge, just when you need it :)
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