Thursday, 18 December 2014


Saunth Chutney


Tamarind Pulp/ Imli pulp        - 1/2 cup (Seedless)
Dry Ginger Powder/Saunth     - 1 tblspoon (If using fresh ginger, grate,squeeze 2 tblspoon of juice)
Asafetida                                 - 1 pinch
Jaggery/ Gur                           - 1/2 cup
Oil                                           - 1 tspoon
Red Chilli Powder                  - 1/2 tspoon
Black Salt                               - 1 tspoon
Water                                      - 1 n 1/2 cup

Heat oil in a small pan, add asafetida to it.
lower the flame and add red chilli, ginger powder to it.
now add salt and jaggery to it. give it a minute to melt down.
now add tamarind pulp to it and stir well.
now cook the mixture untill tamarind pulp is fully mixed to the melted jaggery and it starts to bubble and thicken up.
Switch off the flame and let the chutney cool down.
Once cooled down, store it in an air-tight container in the the fridge.
This Chutney goes very ell with Samosa, Chaat, Pakodi and Kachoris.

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