Will start off with a block of tamarind boiled in hot water along with jaggery and dates. After 20 minutes of boil it will turn into a thick, soupy mixture. Drain and collect the pulp in a bowl and finish this chutney by deliciously flavoring it with 12 aromatic spices. Dates in the recipe can be substituted with raisins – use 1 cup raisins (any kind yellow or brown) instead of dates. So without any delay let’s get our hands on this quick and easy chutney. Store it in airtight containers, its good in your refrigerator for 2-3 weeks and in your freezer for 6 months. While you are here try out these recipes that uses this chutney as a topping – Stuffed aloo tikki, Khasta kachori, Khaman dhokla, Aloo Bonda.
