Another from my Chutney files...
Tamarind Chutney
Ingredients: 1 cup tamarind paste 2 cups water ½ tsp red chili powder ¼ tsp of dried ginger powder ¾ cup jaggery (brown sugar can be used as a substitute) Salt, to taste Method: Add tamarind paste, water and jaggery in a deep pan and bring to a boil. Add salt, ginger powder and chili powder and continue to boil over medium heat till the consistency becomes thick as that of a sauce. Allow to cool and store in an air-tight container in the fridge.
spicing things up @ 10/01/2005 12:30:00 PM
2 Comments:
Meena--
I am smitten with tamarind, and I really want to give a go of this recipe.
However, what would you suggest if
I have only tamarind concentrate? I'm assuming that you use the 'brick' form of tamarind.
I tried to make this tonight with another recipe on Allrecipes.com and it did not get thick in the time alloted. How long do you have to boil/simmer until you get a paste? I was disappointed since we had Indian food for dinner and had to eat our chipatis with canned corriander chutney. :(
Post a Comment
<< Home