Dates – Tamarind Chutney ( Kuch Khatti ..... Kuch Meethi )
Recipe credit - Australian Women's Magazine Cookery Book
Makes about 2 ½ cups
Can be made 2 weeks ahead
Freeze : not suitable
Can be made 2 weeks ahead
Freeze : not suitable
Ingredients
75 g dried tamarind
2 cups ( 500 ml ) boiling water
2 teaspoons cooking oil
2 teaspoon mustard seeds
2 teaspoon cumin seeds
500 g fresh dates , seeded , chopped
¼ cup ( 60 ml ) malt vinegar
Salt to taste
2 cups ( 500 ml ) boiling water
2 teaspoons cooking oil
2 teaspoon mustard seeds
2 teaspoon cumin seeds
500 g fresh dates , seeded , chopped
¼ cup ( 60 ml ) malt vinegar
Salt to taste
Method
Combine tamarind and the boiling water in a medium bowl; stand 30 minutes.
Strain tamarind over a bowl , pressing to extract all liquid; discard tamarind.
Heat oil in small pan; add mustard seeds, stirring , until they pop. Add cumin seeds. Shallow fry slowly.
Combine dates with tamarind liquid , fried mustard seeds- cumin seeds and vinegar in medium pan. Adjust salt. Simmer, uncovered , about 5 minutes until mixture is almost dry. Blend or process until almost smooth.
Spoon into hot sterilized jars , seal while hot.
Serve with Samosa, Pakoda, Parathas, Rotis, Rice, Biryani ......
Latest Amul Topical
Farewell to 2010 the year full of scams - Jan 2011
Strain tamarind over a bowl , pressing to extract all liquid; discard tamarind.
Heat oil in small pan; add mustard seeds, stirring , until they pop. Add cumin seeds. Shallow fry slowly.
Combine dates with tamarind liquid , fried mustard seeds- cumin seeds and vinegar in medium pan. Adjust salt. Simmer, uncovered , about 5 minutes until mixture is almost dry. Blend or process until almost smooth.
Spoon into hot sterilized jars , seal while hot.
Serve with Samosa, Pakoda, Parathas, Rotis, Rice, Biryani ......
Latest Amul Topical
Farewell to 2010 the year full of scams - Jan 2011
No comments:
Post a Comment