Serves 1
Directions
- 1Sun-dry tamarind for two days until crisp.
- 2Grind the dried tamarind into a fine powder.
- 3Sieve the tamarind powder.
- 4Add jaggery powder to the tamarind powder.
- 5Add red chilli powder, black salt, cumin powder, and dry ginger powder to the mix.
- 6Mix all the ingredients for the tamarind chutney well.
- 7Store the instant tamarind chutney mix in an airtight jar.
- 8To prepare, take a spoonful of the instant tamarind chutney mix and add water.
- 9Mix until you get the desired chutney consistency.
- 10Add mint leaves to a grinder.
- 11Add roasted gram dal (dalia) to the grinder.
- 12Add coriander leaves, green chilies, ginger, cumin powder, and black salt to the grinder.
- 13Grind all ingredients for the green chutney into a fine powder.
- 14Store the instant green chutney mix in an airtight jar.
- 15To prepare, take a spoonful of the instant green chutney mix and add water.
- 16Mix until you get the desired chutney consistency.
Ingredients
- Dried tamarind
- Jaggery powder
- Red chilli powder
- Black salt
- Cumin powder
- Dry ginger powder
- Mint leaves
- Roasted gram dal (dalia)
- Coriander leaves
- Green chilies
- Ginger
- Cumin powder
- Black salt
- Water
Equipment
GrinderMixing bowlsSpoonStorage jars
Tips
- Both chutneys can be stored in the fridge for months. Simply add water when ready to serve.
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