I've always been fascinated by the dates and Tamarind chutney served in bhelpuri bakalas. So this time I made it myself with my homemade bhel puri. It tested even better than the ones i've eaten till now and we also have the assurance that no preservatives are added. It can be stored in airtight containers and kept in the refrigerator for upto 1 month.
Ingredients
Dates – ½ cup, deseeded
Tamarind – ⅓ cup, packed and seedless
Water – 3 cups
Jaggery – ⅓ cup, powdered or grated
Salt – to taste
Roasted cumin powder – ½ teaspoon
Red chili powder – ½ teaspoon
Dry ginger powder – ½ teaspoon
Tamarind – ⅓ cup, packed and seedless
Water – 3 cups
Jaggery – ⅓ cup, powdered or grated
Salt – to taste
Roasted cumin powder – ½ teaspoon
Red chili powder – ½ teaspoon
Dry ginger powder – ½ teaspoon
Method
Take seedless tamarind and dates in saucepan.
Add 3 cups of water and turn the heat on medium.
Let it come to a boil and simmer for 7-8 minutes.
Then add jaggery.
Also add salt, red chili powder, roasted cumin powder and dry ginger powder.
Mix well and let it simmer for again 7-8 minutes.
Let the mixture cool down a bit and then grind into smooth paste using blender or grinder.
Strain the chutney using strainer.
You cannot skip this step, as you can see that it may have some string of tamarind which is unpleasant to bite into. Your chutney is ready.
Add 3 cups of water and turn the heat on medium.
Let it come to a boil and simmer for 7-8 minutes.
Then add jaggery.
Also add salt, red chili powder, roasted cumin powder and dry ginger powder.
Mix well and let it simmer for again 7-8 minutes.
Let the mixture cool down a bit and then grind into smooth paste using blender or grinder.
Strain the chutney using strainer.
You cannot skip this step, as you can see that it may have some string of tamarind which is unpleasant to bite into. Your chutney is ready.
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