Ingredients
Tamarind pulp - 1/2 cup
Jaggery/molasses - 1 cup
Salt
Black salt (optional) pinch
Red chilli powder - 1/2 tsp
water 1/2 cup
Method
In a pan boil tamarind pulp, water, and jaggery together to desired consistency.
Add salt, chilli powder.
Let it cool and store in refrigerator
It stays good for about a month.
Use this tamarind chutney for chaats and salads.
Tamarind pulp - 1/2 cup
Jaggery/molasses - 1 cup
Salt
Black salt (optional) pinch
Red chilli powder - 1/2 tsp
water 1/2 cup
Method
In a pan boil tamarind pulp, water, and jaggery together to desired consistency.
Add salt, chilli powder.
Let it cool and store in refrigerator
It stays good for about a month.
Use this tamarind chutney for chaats and salads.
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