Ever since I was a kid, I loved watching my mom in the kitchen preparing delicious and fulfilling meals with ease. My mom is a magician in the kitchen...(Read More)

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  • Saturday, October 01, 2005


    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.


    2 Comments:

    Blogger Courtney said...

    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.

    10/04/2005 10:25:00 PM  
    Blogger Sprittibee said...

    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. :(

    2/23/2006 11:08:00 PM  

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