TAMARIND CHATNI

This tamarind chatni is full of; goodness it helps in digestion and jaggery in it good source of iron. Instead of Ketchup I like to use this chatni in my home. So here is quick recipe of it.

INGREDIENTS :
1/2;cup;tamarind;Seedless
6;tbsps;jaggery;Grated
1/2;tsp;jeera seeds
1/2;tsp;jeera;powder
1;tsp;saunf seeds
1;tsp;ginger;dry powder
pinch;pepper;powder
to taste;salt(sendha namak)
1.5;cups;water
INSTRUCTIONS
Thoroughly, wash the tamarind and soak it in 1.5 cups of water for 2 hours. After two hours, squeeze out the pulp well and drain it using a large hole; sieve.
In a heavy bottom pan, dry roast the cumin and saunf seeds. When mildly fragrant and slightly browned, add the tamarind pulp and bring to boil. Lower the temperature and let it simmer for 2-3 minutes.
Add the grated jaggery and simmer till the sauce turns thick and starts to coat the back of the spoon.
Add salt,; dry ginger powder, pepper. Mix and turn off the heat
Store in clean, dry bottles in the fridge. Lasts for 2 months and I like to age it for at least 2 days before eating.
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