Tamarind Chutney

29 Jun

Chintapandu chutney


Tamarind 1 cup
Jaggery/ metthani bellam 1 cup
Cinnamon 1 inch stick
Roasted cumin powder 1 tsp
Dry ginger powder/ soonth 1 tbsp
Red chilli powder 1 tsp
Salt to taste

Method of preparation:

Soak tamarind in 2 cups of warm water and extract juice out of it.
Heat deep pan on low heat, add tamarind extract, jaggery and cinnamon stick.
Cook for 10-15 minutes depending on the consistency.

Finally add roasted cumin powder, dry ginger powder, red chilli powder and salt.
Remove from heat and allow to cool.
Store tight and serve with dosa/ idli when required.

Notes: Compensate sourness of tamarind by adding more jaggery or raisins.


4 Responses to “Tamarind Chutney”

  1. Tez June 29, 2007 at 9:47 pm #

    wow.. tis is kool. I really like it… TNX raji

  2. Shalini Chavan July 18, 2008 at 10:22 pm #

    It’s very yummy. Even, we can serve it with dhokalas &samosas. Thank-you

  3. p.m.vijayalakshmi February 6, 2009 at 3:15 am #

    Iwill like to join resep
    betroot chutney
    beetroot 1big size
    tamarand little
    jaggery little
    red chilly 3no
    dania tbsp
    urd dall 2tbsp
    muster 1tbsp
    salt to tast

  4. kepee October 3, 2010 at 3:08 am #

    I like the food which prepared after reading in this site. thanks to one and all.

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