Thursday, 20 September 2012

Tamarind Chutney For Chaat

Tamarind Chutney

1 cup tamarind
1 cup jaggery
50 gms chironji
2 tblsps black pepper
salt to taste

Soak the tamarind in one cup of water and sieve out the pulp. Mix in the jaggery with this pulp. Wash and clean the chironji and coarsely pound the pepper. Add this to the tamarind-jaggery mixture. Then add salt and mix well, if the chutney seems too thick, add half a cup of water to thin.

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