TAMARIND AND MINT CHUTNEY
INGREDIENTS
Imli / chincha / tamarind
|
¼ cup
|
Gul / jaggery
|
¼ cup
|
Pudina / Mint leaves
|
15 – 20 leaves
|
Roasted jeera / cumin pdr
|
½ tsp
|
Lavang / cloves pdr
|
¼ tsp
|
Ajwain / owa / carom seeds pdr
|
¼ tsp
|
Red chilli pdr
|
½ tsp
|
salt
|
T.T.
|
Dalchini / cinnamon pdr
|
¼ tsp
|
METHOD:
1.
Soak the tamarind in hot water just enough to
cover it in a bowl for 15 – 20 min.
2.
Also add jaggery in the same bowl to soak and
dissolve along with it.
3.
Remove the seeds and any pith or pips.
4.
Add in all the other remaining ingredients and
pass it through a blender till smooth.
5.
Remove into a bowl and bring it to a boil and
remove.
6.
Adjust the consistency; it should be thick but pourable.
Cool and use as desired.
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