Ingredients:
Dates - 10
Tamarind paste - 1/2 cup
Jaggery - 1 tblsp
Cumin seeds - 1 tsp
Salt - a pinch
Asafoetida - a pinch
Preparation:
Soak the dates in warm water for one hour.
Grind the dates, tamarind paste and jaggery together in the mixie until smooth.
Take a pan and add just a spoon of oil and crackle cumin seeds. Add the ground paste and a little water and cook this on medium flame for a while. Add a pinch of salt and asafoetida and mix well. Switch off once the chutney is slightly thick and sticky.
Transfer to a bowl and refrigerate.
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