Ingredients
- 200 grams tamarind
- 1 tablespoon oil
- 2 teaspoons carom seeds
- 1 teaspoon cumin seeds
- 15 seedless dates
- Salt to taste
- 1 teaspoon chilli powder
- 2 teaspoons jaggery powder
Preparation
- Peel, remove seeds and soak tamarind pulp in enough water for 3-4 hours. Extract juice.
- Heat oil in a kadai, add carom seeds and cumin seeds. Allow them to spurt.
- Add dates, tamarind extract, salt, chilli powder and jaggery powder.
-
Cover and cook till dates are soft. With a masher pulp the dates. Simmer the chutney till it thickens. Chutney should neither be too runny nor too thick.
Serve chutney with pakodas.