Tamarind Chutney

🧂 Ingredients

• 1 cup Jaggery
• ½ cup Tamarind pulp

  (( I have used homemade tamarind pulp))
• 1 tsp Panch Phoran

  ((A mix of cumin, fenugreek, nigella, fennel and mustard seeds))
• 1 tsp Black Salt
• ¾ tsp Red chilli flakes or Red chilli powder
• 1¼ tsp Dry Ginger Powder
• 1 tbsp Oil
• 2 tsp White vinegar or Apple Cider Vinegar
• 1 cup Water

Instructions

• 1 In a pan, heat oil, add panch phoran and allow it to crackle.
• 2 Add 1 cup of water and bring it to a boil
• 3 Now, add jaggery and boil until jaggery dissolves well. Stir occasionally
• 4 Add tamarind pulp and mix, allow it to simmer for 2-3 minutes.
• 5 Add dry ginger powder along with black salt, red chilli flakes and simmer until
  the sauce thickens.
• 6 Add Vinegar and mix, simmer for another 30 seconds.
• 7 Sweet tamarind sauce is ready, cool it completely.
• 8 Store in clean airtight jar and regrigerate or freeze them in portions.

Nutrition Info