Sunday, June 21, 2009

TAMARIND CHUTNEY

TAMARIND CHUTNEY
(SAUNTH)
INGREDIENTS
50 g Imli (Tamarind)
100 g jaggery
1/2 tsp roasted cumin powder
1/4 tsp red chilli powder
1/4 tsp dry ginger powder(sukku powder)
a pinch hing
salt
METHOD
  • Soak imli and jaggery in water overnight or soak on warm water 3- 5 hours
  • Mash with hand and strain through a sieve take the juice add a ping hing,
  • Cook over fire till thick,remove from fire
  • Add salt,roasted jeera powder(cumin seeds powder)red chilli powder,dry ginger powder .mix well
  • Serve with Dahi vada or Gunjias.

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