Friday, 2 May 2014

TAMARIND AND MINT CHUTNEY




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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