Thursday, 5 February 2015
This is a very popular dip served in India with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this chutney in advance and use it within a month’s time, store in the refrigerator or fridge.
Cumin Seeds 1tsp
Red Chilly powder ½ tsp
Black Salt ½ tsp
Asafoetida (Heeng) a pinch
Dry Mango Powder 2 tsp
Tamarind Pulp 1 tsp
Water 6 tbsp
Salt to taste.
Oil ½ tsp
In a small saucepan, add oil let it heat for 30 sec and then add asafoetida, cumin seeds and let it crackle.
After a min add all the remaining ingredients except tamarind pulp.
Reduce the flame and cook for 5 mins. Check if the sugar has dissolved, if not cook till the sugar dissolves.
Add the tamarind pulp and cook for about a minute and let it cool. Your sweet tamarind chutney is ready to be relished.