TAMARIND AND JAGGERY CHUTNEY
- 150 g jaggery, grated
- 60 g tamarind pulp, diluted into 150ml of water
- 1 pinches chilli powder
- 0.5 tsp cumin seeds, roasted and crushed into powder
- 1 pinches salt
1- Bring the jaggery and tamarind to a boil in a saucepan and simmer over a low heat until the mixture turns shiny and the jaggery is completely melted.
2- If the mixture starts to get too dry and sticky add more water.
3- Add the chilli, cumin and salt and simmer for 2-3 minutes.
4- Cool and serve at room temperature
Ideal served with Potato and Paneer Samosas.