Tamarind is a sweet and sour food with a tangy taste and is not only used in culinary but medicinal and ornamental purposes. It is a mild laxative, lowers cholesterol, good for digestion and is an antioxidant that fights against cancer.y
The recipe given below is easy to make and goes well with Indian snacks. Jaggeryand salt is added to tamarind pulp and cooked till a thick consistancy is achieved. Roasted cumin powder is added and it gives a nice flavour and taste to the chutney.
INGREDIENTS
Tamarind 1 lemon size
Jaggery 1 1/2 lemon size
Roasted cumin powder 1 tsp
Salt to taste
METHOD
Soak tamarind in 1/2 cup water for 15 minutes. Take out the pulp or juice and keep it aside.
Heat 1/4 cup water dissolve jaggery. Strain and keep aside.
Heat a kadai/ deep frying pan add the tamarind pulp, jaggery and salt.
Let it boil on low heat, stir till it becomes thick. Turn off the heat.
Add roasted cumin powder and mix well.
Serve with any Indian snacks.
