Tamarind chutney is drizzled over Indian Chaat items along with Mint/Coriander Chutney and diluted yogurt to make a tangy, spicy and tasty snack.Traditionally this is simmered with fresh tamarind to form a thick paste but this is my version of quick chutney.
Ingredients:
1 cup tamarind paste
3/4 teaspoon red chili powder(adjust to your spiciness)
1 teaspoon coriander powder
pinch ginger powder
pinch black pepper powder
black salt(kala namak) to taste
1 cup sugar or jaggery(adjust to your sweetness)
1/2 teaspoon cumin powder
1/2 teaspoon fennel powder
Procedure:
1.Combine all the ingredients in a bowl and mix until sugar/jaggery is dissolved.
2.Let Simmer on stove for 5 minutes on medium low flame so the mixture thickens. Chill before serving.
Tips:
If your tamarind paste is too thick you can add little water to let it cook through and not get burnt during simmering.
| Preparation time | 10 minutes |
| Serves | 1 cup |
| Serving Size | 1 tablespoon |
| Calories Per Serving | Approximately per serving |
| Difficulty | Easy |
Ingredients:
1 cup tamarind paste
3/4 teaspoon red chili powder(adjust to your spiciness)
1 teaspoon coriander powder
pinch ginger powder
pinch black pepper powder
black salt(kala namak) to taste
1 cup sugar or jaggery(adjust to your sweetness)
1/2 teaspoon cumin powder
1/2 teaspoon fennel powder
Procedure:
1.Combine all the ingredients in a bowl and mix until sugar/jaggery is dissolved.
2.Let Simmer on stove for 5 minutes on medium low flame so the mixture thickens. Chill before serving.
Tips:
If your tamarind paste is too thick you can add little water to let it cook through and not get burnt during simmering.
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