>> Thursday, April 25, 2013
Dates Tamarind Chutney | Khajur Imli Chutney
Tamarind, seedless - 1 big lemon size
Dates, pitted - 1/2 cup (10 nos)
Jaggery, grated - 1/2 cup
Water - 2 cups
Fennel - 1 tsp
Roasted Cumin seeds - 1 tsp
Kala Namak a pinch
Red chilli powder - 1/2 tsp
How to make Khajur Imli Chutney
Wash the tamarind and keep it aside. In a pressure cooker, take the tamarind, dates, and jaggary, add water. Pressure cook for 2 -3 whistles. Once done, allow the pressure to fall down.
Then allow to cool, add more water and mix well. Strain it through a sieve to remove all the impurities if any
Dilute with more water and put it back to be cooked. Add the spices along with salt Bring to boil.
Simmer and continue cooking until you get a smooth paste.
Cool and store in an airtight container, use as required.
Make sure you cook the chutney for while, so that all the water is evaporated and the chutney is thick.
This way on refrigeration, it stays over weeks nearly. It's been nearly a month since I made this, it's still fresh and good.
Logo courtesy : Preeti
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