DATES AND TAMARIND CHUTNEY
Wednesday February 10, 2016
50 gms - Seedless tamarind [Imli]
150 gms - Seedless dates [Khajur]
100 gms - Jaggery [Gur]
1 tsp - Cumin seeds [Jeera] (roasted)
1 tsp - Black salt
1 tsp - Red chilli powder
To taste - Salt
2 cups - Water
Boil the tamarind, dates and jaggery in 1 1/2 cups of water.
Cool and blend this mix with half cup water.
Then cool and pass it through a sieve.
Boil it and add the cumin seeds, black salt, red chilli powder and salt.
Cook further for 3 to 5 minutes.
It can be served with samosas, dahiwadas or any chaats.
For the winter season add 1/2 tsp dried ginger powder [sauth].
It stays for a week in the refrigerator and for a month in deep freezer.
Copyright UINSPIRE 2013.Website by Carapace