Tamarind Chutney Tangy marmalade goes well with street food. By Sanjeev Kapoor 02 Dec 2014 in Recipes Course New Update Main Ingredients Tamrind, Jaggery Cuisine Delhi Course Pickles, Jams and Chutneys Prep Time 31-40 minutes Cook time 16-20 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Advertisment Ingredients list for Tamarind Chutney 1 cup Tamrind 1 1/4 cups Jaggery grated 1 inch stick Cinnamon 2 tablespoons Raisins to taste Salt 1/4 teaspoon Black salt (kala namak) 1 teaspoon Red chilli powder (deghi mirch) 1 teaspoon Roasted cumin powder 1 1/2 teaspoon Dry ginger powder (soonth) Method Soak the tamarind (without seeds) in two cups of warm water for half an hour. Extract pulp and strain to remove fiber. Take a heavy-bottomed pan, add the tamarind pulp and jaggery. Cook on low heat. Add cinnamon stick and cook for fifteen minutes. Wash and pat dry raisins. Add raisins, salt, black salt, red chilli powder, roasted cumin powder and dry ginger powder. Remove from heat and allow to cool. Store in an air-tight container. #Black salt (kala namak) #Cinnamon #Dry ginger powder (soonth) #Raisins #Red chilli powder (deghi mirch) #Roasted cumin powder #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article