Mangalorean Recipes

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Home Mangalore/Goa Recipes Chutneys Tamarind Chutney 2

Tamarind Chutney 2

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Quantity Measure Ingredients Description:
0.5 Pound Tamarind Pulp Soak in water overnight
3 Tablespoon Tomato Ketchup Blend with tamarind pulp and strain
3 Teacup Water Soak in water overnight
1/2 Teacup Sugar, Table Add to tamarind pulp
1/2 Teaspoon Salt Add to tamarind pulp
1/2 Teaspoon Jeera Powder Add to tamarind pulp
1/2 Teaspoon Chilly Powder, Red Add to tamarind mixture
1 Teaspoon Vinegar Add to tamarind mixture


Soak tamarind in water overnight.  Next day remove seeds, blend with three tablespoons of tomatoe ketchup and strain into a saucepan.  
Add salt, cumin powder and sugar and boil for 10 minutes.  Add chili powder and vinegar.

Cool and store the sauce in freezable containers for long term storage.  Can be stored in refrigerator for up to 60 days.

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