Tamarind chutney recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 3 votes

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on on on on off 3 - Great!

INGREDIENTS:

  1. Tamarind - 1 big gooseberry size
  2. Chopped onion - 1
  3. Chopped tomato - 4
  4. Dry chili - 5
  5. Shredded coconut - 1/2 cup
  6. Mustard seed - 1/2 teaspoon (tsp.)
  7. Asafoetida powder - a pinch
  8. Cumin seed - 1 teaspoon (tsp.)
  9. Split bengal gram - 1 teaspoon (tsp.)
  10. Split black gram - 1 teaspoon (tsp.)
  11. Curry leaf - 5
  12. Oil - 4 tablespoon (tbsp.)
  13. Salt - to taste.

PREPARATION:

  1. Dry roast bengal gram, black gram, dry chili. (until the grams turn light or golden brown)
  2. Grind onion, tomato, coconut, cumin seeds, tamarind, 3/4 curry leaves, salt to taste, roasted grams, dry chili into a fine thick paste by adding as little water as possible.
  3. Heat oil in a pan; add mustard seeds, asafoetida powder, curry leaves and sauté until mustard seed stop to splatter.
  4. Now add the ground paste and bring to boil by covering with a lid.
  5. Now remove the lid and cook until the oil separates and serve. (Note:  you can add water if needed if you still have tamarind raw smell)

NOTES:

  1. Goes well with idly, dosai.
  2. Good to eat for 4 to 5 days it won't get spoiled.



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