Recipe: Tasty Tamarind and dry plums chatni (sweet and spices and sour) taste

Tamarind and dry plums chatni (sweet and spices and sour) taste. When it comes to competing in sauces, Tamarind & Dry Plum Sauce will be a winner definitely. This is the perfectly cooked sweet and sour mixture of grinded. (Imli Chatni). Add cumin, sugar, paprika, cayenne, mango, powder, ginger, garam masala, and salt to taste to tamarind.

Tamarind chutney is a spiced, sweet and tangy sauce served with Indian chaat snacks or fried snacks like samosa, kachori or pakoda. In this post I am We also call this chutney as as saunth chutney or sonth chutney as this chutney is spiced with ground ginger powder. Dried ginger roots or dry ginger. You can have Tamarind and dry plums chatni (sweet and spices and sour) taste using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Tamarind and dry plums chatni (sweet and spices and sour) taste

1. It's 2 spoon of Tamarind.
2. You need 4 spoon of Dry plums.
3. It's 2 pinch of Salt.
4. You need 2 pinch of Red chilli.
5. You need of Chilli flakes half spoon.
6. You need 5 spoon of Sugar.
7. You need 1 tbs of Corn flour.

This exotic sweet and sour chutney is a delicious condiment. This chutney can be called the ketchup of the east! Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vada, bhel poori, and any kind of chat. With this recipe, making deliciously sweet and sour tamarind chutney is very easy.

Tamarind and dry plums chatni (sweet and spices and sour) taste step by step

1. Simple add tamarind in water leave it for 30 mint and then stean.
2. Use 3 cups water and add dry plums and leave it 10 mint.
3. Add all ingredients and cook 10 mint add corn flour cook until is thick not to much just normal thickness.

First prepare tamarind pulp, add jaggery and boil it for few minutes and then mix spices. Even though this recipe is as simple as mixing jaggery and spices into tamarind puree, its tasty secret lies in use of black salt. This is an East Indian sweet tamarind chutney. Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep I'm still giving this four stars though because this is the best tamarind chutney I've ever tasted.