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Tamarind Sauce
Author
Puja
Ingredients
Tamarind - 100 gm
Five spices/Panch Phoron - 1/4 tsp
Whole Red Chilli - 2
Bay leaf - 1
Asaafoetida/hing - a pinch
Red chilli powder - as per the taste
optional
Raisin - 1 tbsp
Cashew Nuts - 1 tbsp
Dried Dates - 1 tbsp
soaked and chopped
Mustard Oil - 1/2 tbsp
Sugar - 200 gm
Salt- 1/4 tsp
Instructions
Soak the tamarind (without seeds) in two cups of warm water for half an hour.
Extract pulp and strain to remove fiber.
Heat the oil in a heavy-bottomed pan.
Add Five spices/Panch Phoron, bay leaf, whole red chilli and hing.
When the seeds starts spluttering add the tamarind pulp,sugar, salt, cashew, raisin and dried dated.
Cook on low heat.
Cook till the chutney acquires a glazed look and starts thickening.
Remove from heat and let it cool.
Store the chutney in an air-tight container.