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TAMARIND CHUTNEY RECIPE

Imli Chutney (#LC14010): Sweet and sour is how we like to describe this chutney as. This tamarind infused chutney complements most of the Indian street food.

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Recipe Time


Prep Time : 20
Cooking Time : 30
Resting Time : 50 Min

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Serve

8

Prepare the ingredients. The Tamarind pulp should be strained and without any lumps or fibres. If using tamarind block, add some hot water and keep for a 15- 20 mins. Straining this to obtain the clean concentrate.

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    Step 1

    8

    Mix the tamarind concentrate or pulp and sugar together. Add water if not added before to make pulp and boil in a thick bottomed pan. Simmer on low heat until the sugar is fully melted.

    Tamarind concentrated

    100 grams

    Paste

    Sugar

    400 grams

    Water

    1 Cup

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    Step 2 

    Step 2

    8

    Add onion seeds, jeera powder, kashmiri red chill powder and salt to taste, above the mixture.

    Onion Seeds

    1 teaspoon

    Jeera powder

    1 teaspoon

    Kashmiri red chilli powder

    1/3

    Salt

    to taste

    As required

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    Step 3 

    Step 3

    8

    Let it boil till it thickens a bit. Cool it down to room temperature.

     Step 2
    Step 4 

    Step 4

    8

    This chutney can be stored in a jar for future use.

     Step 3
    Step 5 
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    TAMARIND CHUTNEY RECIPE

    Imli Chutney (#LC14010): Sweet and sour is how we like to describe this chutney as. This tamarind infused chutney complements most of the Indian street food.


    Prep Time : 20
    Cooking Time : 30
    Resting Time : 50 Min

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