LOCATION: Recipes >> Preserving >> Tamarind Chutney
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Tamarind Chutney
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Tamarind-Mint Chutney
1 tablespoon chopped cilantro
1 tablespoon chopped mint
2 tablespoons chopped jaggery or dark brown sugar
3/4 inch cube of fresh ginger, peeled and chopped
1/4 tsp. pounded or ground kala namak ( black salt )
2/3 cup tamarind paste
1/8 tsp. freshly ground black pepper
1/8 to 1/4 tsp. cayenne pepper
1 tsp. ground, roasted cumin seeds
Put the cilantro, mint, jaggery, ginger, kala namak, and 4 Tbl.
water into an electric blender.
Blend until you have a smooth paste. Mix contents of the blender
with the tamarind paste ( use a non-metallic or stainless steel
bowl ). Add all remaining ingredients. Mix well and keep covered
and refrigerated until ready to use.
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