Prep Time: 06 Hour

Cook Time: 15 minutes

 Servings: 5-6 Servings

Ingredients

• Seedless tamarind: ½ cup (tightly packed)
• Water:1.75 cups
• Cumin seeds:½ tsp
• Saunth powder:½ tsp
• Asafoetida: a pinch
• Red chilli powder: ¼ tsp
• Jaggery: 7-8 tsp
• Cold pressed oil: 1 tsp
• Grated coconut: ¼ cup
• Rock salt to taste

Method

• Soak tamarind in water overnight or 4-5 hours in a bowl.
• With your hands, squeeze the pulp from the tamarind in the same bowl, strain the pulp and keep aside.
• Heat some oil in a small pan.
• Lower the flame and add cumin seeds and let them crackle.
• Add saunth (ginger) powder, grated coconut, red chilli powder and asafoetida.
• Stir and add the strained tamarind pulp. Cook for 2-3 min.
• Add the jaggery and salt and cook for 4-5 min more.
• The mixture will thicken. Let the chutney mixture cool and grind into a paste.
   

• ---

  Eating guide:

• Food group: Nuts and Fruit
• This is a great addition to always have in your fridge. Acts as a great saviour for a dull salad! Make small batches over weekends
• Nuts are a natural source of oils, this is how nature meant us to get our oils and fats
• Ditch the refined oil, add nuts and nut-based chutneys to meals for kids and adults alike.

Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.