10:26 PM
Deepali Ravi
This imli chutney can be stored for months and taken out as and when needed to eat with scumptious snacks!
Ingredients
1 cup - Seedless Tamarind
1/2 cup - Dates, finely chopped
3/4 to 1 cup - Jaggery, grated
1/4 cup - Brown sugar or Sugar
4 cups - Water
Seasoning
2 tsp - Roasted cumin powder
1 tsp - Red chili powder
1/2 tsp - Garam masala powder
1/2 tsp - Black salt
1/4 tsp - Dry ginger powder
1 tsp - Salt or more to taste
Method
1 ) To a saucepan, crumble and add tamarind. Then dates, jaggery, brown sugar and 4 cups water and bring to a boil. Simmer and cook for 15 to 20 minutes. Stir and crush the tamarind to the side of the pan with spoon. Once this has cooked and thickened, take off stove.
2 ) Strain through a sieve and place the strained sauce back on stove. Add the seasoning powders and salt. Bring to a boil and thicken the sauce a bit. Take off the stove and cool. Chutney will thicken more as it cools down completely. Store in fridge and use as needed.
Ingredients
1 cup - Seedless Tamarind
1/2 cup - Dates, finely chopped
3/4 to 1 cup - Jaggery, grated
1/4 cup - Brown sugar or Sugar
4 cups - Water
Seasoning
2 tsp - Roasted cumin powder
1 tsp - Red chili powder
1/2 tsp - Garam masala powder
1/2 tsp - Black salt
1/4 tsp - Dry ginger powder
1 tsp - Salt or more to taste
Method
1 ) To a saucepan, crumble and add tamarind. Then dates, jaggery, brown sugar and 4 cups water and bring to a boil. Simmer and cook for 15 to 20 minutes. Stir and crush the tamarind to the side of the pan with spoon. Once this has cooked and thickened, take off stove.
2 ) Strain through a sieve and place the strained sauce back on stove. Add the seasoning powders and salt. Bring to a boil and thicken the sauce a bit. Take off the stove and cool. Chutney will thicken more as it cools down completely. Store in fridge and use as needed.
Posted in:
Chutneys
0 comments :
Post a Comment