TAMARIND CHUTNEY

I have very fond memories of smuggling tamarind with rock salt and eating them alone in my childhood days. Remembering those days of childhood, today I have tried to cook tamarind chutney which we can have with any snacks or dahi vada or any pakodas. If tangy is your thing, you can use this with any snacks of your choice. These quarantine days really helped us to cook a lot of things, which we actually used to buy from outside due to lack of time in our hand to cook them at home. Here is the simple recipe you can follow to this sweet and tangy chutney at home.

Ingredients:

1. Tamarind - 1/2 cup
2. Jaggery - 1/2 cup (finely chopped)
3. Salt
4. Jeera powder - 1/4 tsp
5. Rock salt - 1/4 tsp
6. Red chilli powder - 1/2 tsp

Process:

1. Deseed tamarind and boil it in a cup of water over low flame for 10 minutes. If you do not want to boil, you can just soak them in a cup of hot water for 30 minutes..
2. Let it cool at room temperature, when it cools, mash tamarind in water and strain through a metal colander and discard fibers. Press mashed tamarind with spoon while straining to get more pulp out.
3. Transfer tamarind pulp to pan and add jaggery in it. Bring it to boil and cook on medium flame until jaggery dissolves completely.
4. Add red chilli powder, cumin powder, black salt and salt. Mix well and taster for sweetness and add more jaggery if you want to make sweeter chutney. Turn off the flame and let it cool at room temperature.
5. Transfer prepared chutney to airtight container and store in refrigerator for up to one month for anytime use.