![]() You can use concentrated tamarind paste for making instant chutney.For making Sweet Tamarind Chutney – Use 1 part of Tamarind, 1 part of Pitted Dates, and 1 Part of Jaggery.Making tamarind dipping sauce at home means, endless opportunities for customised flavours. It can be also drizzled over Indian chaats, chickpea salads etc, pani poori etc. Imli ki chutney can be served as a dip to samosas, bhajis, pakoras, paneer cutlets and many appetizers. Store the remaining sauce in freezer-safe containers and freeze until needed. Store – Once the sauce has cooled down, transfer to a sterilized glass jar or squirty bottle to serve.But be aware that the sauce thickens once cooled, so you may want to keep it little runny. Continue to cook further if you like it thicker. Cook – Place the pan on the heat, bring the sauce mixture to a rolling boil over medium-high heat and for 5 minutes,allow it to simmer for another 6-7 minutes.Spice Powders – Now add the spice powders, salt to the tamarind pulp, and stir to combine.Sieve Pass – Seive the squuezed juice to discard any pips and to get a clear juice, Add a little more water if needed to push the pulp through.make sure there are no seeds before blending.You may need to add about ½ – ¾ cup of water for blending. If you think you cannot handle with hand, you may use a blender. Process -Once the tamarind is cool to handle, squeeze the pulp by hand to extract juice.Allow the tamarind to soak for about 30 minutes. Soak – Add Tamarind to a bowl and cover with enough hot water from the kettle. ![]() Step by Step process for Tamarind Chutney using hot water will quicken the process.
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