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Date And Tamarind Chutney Recipe

AuthorARY ZAUQ

Yields1 Serving
 Tamarind pulp 1 cup
 Cumin seeds 2 Teaspoons
 Fennel seeds 1/4 Teaspoon
 Jaggery, grated 1/2 cup
 Red Chilli powder 2 Teaspoons
 Dry Ginger powder 1 Teaspoon
 Black Salt 1 Teaspoon
 Salt to taste
 Remove the onion skin and the coal. Transfer into a serving bowl.
1

Wash, stone dates and chop roughly.

2

Dry roast cumin seeds and fennel Seeds. Cool slightly and grind to a powder. Mix together dates, jaggery, tamarind pulp, cumin and fennel powder, red chilli powder, dry ginger powder, black salt, salt to taste and four cups of water.

3

Cook on medium heat till it comes to a boil, reduce heat and continue to cook for six to eight minutes. Cool and serve.

Category

Ingredients

 Tamarind pulp 1 cup
 Cumin seeds 2 Teaspoons
 Fennel seeds 1/4 Teaspoon
 Jaggery, grated 1/2 cup
 Red Chilli powder 2 Teaspoons
 Dry Ginger powder 1 Teaspoon
 Black Salt 1 Teaspoon
 Salt to taste
 Remove the onion skin and the coal. Transfer into a serving bowl.

Directions

1

Wash, stone dates and chop roughly.

2

Dry roast cumin seeds and fennel Seeds. Cool slightly and grind to a powder. Mix together dates, jaggery, tamarind pulp, cumin and fennel powder, red chilli powder, dry ginger powder, black salt, salt to taste and four cups of water.

3

Cook on medium heat till it comes to a boil, reduce heat and continue to cook for six to eight minutes. Cool and serve.

Date And Tamarind Chutney Recipe