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Saturday, August 23, 2008

Tamarind Chutney Recipe


  • 1 cup Tamarind
  • 1/2 cup Jaggery (traditional Indian sugar)
  • 1/2 tsp Red chili powder
  • 1/4 tsp Black pepper powder
  • 1 tsp Cumin powder (roasted)
  • 2-3 Cloves
  • 1 tsp Vegetable oil
  • Salt to taste

Soak the tamarind in water for 20 to 30 minutes. Heat the oil in a pan, add the cloves, then fry for about 30 secs. After half an hour, strain all the pulp from the tamarind, scraping the bottom of the strainer every few seconds. Then add the jaggery, red chili powder, black pepper powder, roasted cumin powder, cloves and salt to the liquid. Cook over medium heat, uncovered, until most of the liquid cooks off and the chutney takes on the consistency of marmalade.

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