Servings: 1 cups
Calories: 962kcal
Ingredients
- 100 gram tamarind pulp without seeds
- 200 gram jaggery
- 2 cups water
- 1 tsp onions seeds kalonji seeds
- 1 tsp garam masala optional
- 1 tsp red chilli powder optional
- Salt to taste
Instructions
- Break down the tamarind pulp into smaller pieces and mix in with the water in a pan.
- Set the pan on high heat and bring the mixture to a boil.
- Turn the heat to low and simmer it for 15 minutes. Make sure to stir the mixture and mash the tamarind pulp with a spoon.
- Turn off the heat and let the mixture cool. (One trick to cool it down quickly is to add ice cubes to the mixture)
- Once the mixture has completely cooled down, remove the tamarind pulp from mixture. Make sure to completely squeeze out the all the water from the tamarind pulp.
- Break the jaggery into small pieces, about inch thick
- Once you have removed all the pulp from the tamarind water, add the jaggery to the tamarind water.
- Set the pan on high heat and bring the mixture to boil.
- Turn the heat to low and simmer the mixture for another 15-20 minutes until the jaggery is completely dissolved. Make sure to stir the mixture from time to time.
- If the chutney is still too sour, try adding small amount of sugar until you achieve the desired sweetness.
- Once all the sugar and jaggery has dissolved, remove the mixture from the heat and let it cool.
- Add the salt, red chilli powder, onion seeds and garam masala to the chutney just before serving it. You can vary the quantity of the condiments depending on your taste.
- The chutney can be stored in a glass jar for over a week.
Video
Notes
Serve with chutney with paneer pakoras or samosas. Enjoy!
Nutrition
Sodium: 53mg | Calcium: 146mg | Vitamin C: 3.5mg | Sugar: 229g | Fiber: 6g | Potassium: 628mg | Calories: 962kcal | Saturated Fat: 1g | Fat: 1g | Protein: 3g | Carbohydrates: 235g | Iron: 4.3mg
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