[fusion_builder_container hundred_percent=”no” hundred_percent_height=”no” hundred_percent_height_scroll=”no” hundred_percent_height_center_content=”yes” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” margin_top=”” margin_bottom=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=””][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” dimension_margin=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_imageframe image_id=”2228″ style_type=”glow” stylecolor=”” hover_type=”zoomin” bordersize=”2″ bordercolor=”#607d8b” borderradius=”7″ align=”center” lightbox=”no” gallery_id=”” lightbox_image=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]https://satvicfood.chinnajeeyar.org//wp-content/uploads/2018/07/tamarindchutney.png[/fusion_imageframe][fusion_text]How to prepare Tamarind Chutney ?
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Ingredients:
- Tamarind – small lemon sized ball
- Water – 2 cup
- Fresh dates/ dry dates- about 8 to 10 (1/2 cup)
- Ground dry ginger- 1 tsp
- Salt to taste
- Dry red chilly powder- 1 tsp
- Fennel/saunf seeds- 1 tsp
- Cumin powder- 1 tsp
- Coriander powder- 1 tsp
- Jaggery powder – 4 tbsp
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Procedure:
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- In a sauce pan, take the tamarind, dates (if dried dates are being used soak them in hot water for 2 hours or until soft) and water.
- Cook the above mixture on a medium low heat for 10 min until they soften.
- Add jaggery powder to the above and simmer for 2 minutes until the jaggery dissolves.
- Add cumin powder, coriander powder, ground dry ginger powder and red chilli powder to the above and mix well
- Add salt and saunf seeds / fennel seeds to the date and tamarind mixture and simmer for 2 minutes.
- Once the mixture thickens remove from heat and keep aside and let it cool.
- With the help of a hand blender blend the chutney till smooth and strain the chutney strainer.
- Serve this chutney with parathas or theplas to Lord Krishna and enjoy His Prasadam.
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This tamarind chutney can be stored in a airtight container in the fridge for about two weeks. It can used a topping for many chaats
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