Khajoor-lmli Sonth (Tamarind and date chutney) recipe
ingredients
1 cup (200 g) 7 oz Tamarind (imli), deseeded
1 cup (200 g) 7 oz Jaggery (gur)
3/4 tsp Salt
1/2 tsp Black salt (kala namak)
3/4 tsp Red chilli powder
20 Dates (khajoor), deseeded, cut lengthwise into 4 pieces
a pinch Potassium Meta Bisulphate (KMS), dissolved in 1 tsp hot water
1 cup (200 g) 7 oz Jaggery (gur)
3/4 tsp Salt
1/2 tsp Black salt (kala namak)
3/4 tsp Red chilli powder
20 Dates (khajoor), deseeded, cut lengthwise into 4 pieces
a pinch Potassium Meta Bisulphate (KMS), dissolved in 1 tsp hot water
method
1. Boil tamarind and jaggery in 2 cups water for 10 - 15 minutes on low heat. Remove and keep aside to cool.
2. Squeeze and strain the pulp. Keep aside.
3. Add salt, black salt, red chilli powder, and dates to the tamarind pulp. Cook for 5 - 10 minutes on low heat.
4. Keep aside to cool and then preserve in a clean bottle.
Note: If you do not want chunks of dates, deseed and boil them with tamarind and jaggery. Strain the pulp and use. If you are using chhuaras, soak them in water for 2 hours and then deseed and chop.
2. Squeeze and strain the pulp. Keep aside.
3. Add salt, black salt, red chilli powder, and dates to the tamarind pulp. Cook for 5 - 10 minutes on low heat.
4. Keep aside to cool and then preserve in a clean bottle.
Note: If you do not want chunks of dates, deseed and boil them with tamarind and jaggery. Strain the pulp and use. If you are using chhuaras, soak them in water for 2 hours and then deseed and chop.
serving amount
serves: 4
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