Raw Tamarind Chutney Recipe

Cooking Directions

• STEP 1.Soak tamarind in warm water for 15 minutes and extract the pulp.
• STEP 2.In a pan, heat oil and add mustard seeds, curry leaves, and dried red chilies.
• STEP 3.Add tamarind pulp, jaggery, salt, and water. Cook until the chutney thickens.
• STEP 4.Allow the chutney to cool and store it in an airtight container in the refrigerator.

Cooking Tips

• Adjust the amount of jaggery and spices according to your taste preference.
• You can add roasted cumin powder or chili powder for extra flavor.
• Serve the chutney with snacks, dosa, idli, or as a dipping sauce for samosas.

Storage and Serving

• Store the chutney in an airtight container in the refrigerator for up to a week.
• Serve the chutney chilled or at room temperature.
• Use the chutney as a condiment or dipping sauce for various Indian dishes.