Ingrdients:
4 tsp Tamarind Paste
5 pieces of Jaggery
1 tsp Roasted cumin Powder
1 tsp Red chili powder
Salt To Taste
½ tsp Black salt
How to make:
1. Boil 3 cups of water and add tamarind paste and cook for 10 minutes on medium flame.
2.Now add jaggery, chilli powder, cumin powder, salt, and mix well and cook for 8 to 10 min on medium flame till jaggery dissolves completely and the chutney gets semi thick (not too thick) .
Thanks.
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Comments: 21
Please do elaborate more about the quantity of Jaggery, It's kind of confusing because I always get it in one big piece and I have to break it in small pieces to use it.
Here's some info about Jaggery.
Jaggery is the traditional unrefined sugar used in India. Though "jaggery" is used for the products of both sugarcane and the date palm tree, technically, the word refers
solely to sugarcane sugar. Jaggery or "Gur" or whole sugar is a pure, wholesome,
traditional, unrefined, whole sugar. It contains the natural goodness of minerals and vitamins inherently present in sugarcane juice & this crowns it as one of the most wholesome and healthy sugars in the world.
To find more information, check out these websites.
http://en.wikipedia.org/wiki/Jaggery
http://store.indianfoodsco.com/grocery/ProdDesc.cfm?itemid=IFDK45&Description=Jaggery&countryid=&countryname=&countryorderid
http://www.ochef.com/742.htm
http://www.sugarindia.com/jag.htm
Renu, you can keep this chutney in fridge then it will go for 6 to 7 days.
and I love to have jaggery after food ...don't get good quality gur here ...:-(
I wrote an article - maybe you want to check it out?
LOVE AND LONG SPOONS