Tamarind Chutney

Soak tamarind in water for overnight.

With your hands, squeeze the pulp from the tamarind in the same bowl containing the water. Strain the pulp if you prefer and keep aside.

Heat oil in a frying pan. Add cumin seeds and fry on low heat. Then, add dried ginger powder, asafoetida, red chili powder and mix well.

Add the strained tamarind pulp and cook for 2 to 3 minutes.

Add jaggery and salt, mix and simmer for 4 to 5 minutes or till the consistency thickens.

Once cooled, store tamarind chutney in an airtight container, refrigerate and serve whenever required. For more recipes, visit vegrecipesofindia.com