Tamarind Chutney
This exotic sweet and sour chutney is a zesty condiment. This chutney can be called the ketchup of the east.
Soak Tamarind in Water for Atleast 10 Mins. Extract the Juice Out of the Tamarind Properly. the Juice Would Be About 21/2 Cups.
Take a Pan, Add Oil and Temper With Cumin Seeds.
Mean While, Crush the Fennel Seeds. the Fennel Seeds Has to Be Crushed Very Well.
Pour the Tamarind Extract to the Pan.Bring It to Boil. Let the Juice Cook in Medium Flame for About 20 Minutes, or Untill It Is Thick.
Now Add Chilli Powder to the Chutney. Let It Cook for More 3 Mins, So That the Raw Smell Goes Off.
At Last Add Add Jaggery,salt and Crushed Fennel Seeds. Adjust the Amount of Jaggery According to Your Taste.If You Run Out of Jaggery, We Can Add Brown Sugar or Normal Sugar.
Cook the Chutney for More 5 Mins, or Untill the Chutney Coats the Back of the Spoon. When We Refrigerate, the Chutney Will Thicken . So Turn Off the Stove ,when It Is in Pouring Consistancy. Now the Chutney Would Have Reduced to 1 Cup.
