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Discussion Starter · #6 ·
Since I can only eat chaat and Indian sweets, I'm looking forward to your donation. I want to find out how to make them!
You should know how to make Tamrind chutney. Which is the Soul of Indian Chaats

For That

Tamrind 100gms
Sugar cane Jaggery or Cane Sugar 100gms (some times it goes more)
Cayenne Pepper 1 tea spoon
Dried Ginger Powder 2 tea spoon
Black Salt half tea spoon
Regular salt to taste

For Tempering:
Vegetable oil 3 tea spoon
whole cumin 1 tea spoon
Whole Coriander seeds 1 tea spoon
Fennel seeds 1/2 tea spoon

Soak seedless Tamrind in water for one or two hour.
Squeeze the Pulp with Hand and Strain
Now add some 500 ml water and Sugar
Simmer till thin syrup consistency.
Add black Salt and ginger powder and Cayenne Pepper Powder

For Tempering
Crackle Cumin, Fennel Seeds and whole Coriander togather and add into Chutney.
Adjust salt to taste.
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