Mango tamarind chutney

Who doesn't like anchar or chutney. And if it is amsattva tamarind chutney then there is no more talk. This delicious yamsat tamarind chutney organized today by Kitchener.com. Then take a look at the recipe without delay.

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 m.

Materials:

Tamarind 250 gms

1/4 cup small pieces (1 inch by 1 inch each)

2 teaspoons of mustard oil

Panchforan 1 teaspoon

1 teaspoon of chili flakes

1/2 cup sugar (increase the taste)

1 teaspoon of bit salt

1 teaspoon of vinegar

Instructions:

1. First soak the tamarind in 2 cups of water for 2-3 hours and quickly extract the decoction.

2. Strain the tamarind decoction well so that it does not contain any fiber and beech.

3. Then heat the mustard oil in the pan. When the oil is hot, fry it for five days.

4. Now when the beautiful flavor of panchforan comes out, add chili flakes. Slightly shake and immediately pour the tamarind kantha.

5. Shake everything well and then add sugar in it. Keep stirring all the time.

6. When the water starts to decrease from the tamarind, add beetle forest. If you don't move it frequently, it will stick to the bottom.

7. After a while you will see that the tamarind is becoming quite thick and boiling very frequently, at that time you will give the sliced ​​amsattvas in it.

8. Towards the very end, mix all the tamarind mixture with vinegar. When the tamarind is completely thick, turn off the oven. Fun tamarind chutney made.

9. Pour the sauce into the jar while it is still hot. Then when the chutney is completely cold, close the mouth of the jar and store it.

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