Ingredients: 1 cup =150 g

Seedless tamarind 1 cup

Jaggery, Grated ½ – 1 cup, as per taste

Freshly roasted Jeera powder ¼ tsp.

Coriander powder ¼ tsp.

Red Chili powder ¼ tsp.

Water 1 cup

Preparation: 

  • Soak Tamarind in water for 15-20 min, or till pulpy soft.
  • Transfer the pulp in a pan and heat on medium flame for 5-7 mins
  • Add grated jaggery and mix well
  • Add all the spice powder, stir and let it simmer for a while.
  • Boil the mixture till you get thick consistency.
  • Turn off the flame, and let the pulp cool down.
  • Grind the mixture in a thin paste, add water if required for smooth consistency.
  • Strain the mixture using a strainer and store the chutney in air tight glass jar.
  • Tamarind chutney can be refrigerated and stored for 8-10 days.

Nutritive Value as per 1 cup (150 ml)

Calories : 360 Kcal

Protein : 2.06 gm

Sodium : 30.6 mg

Potassium : 603 mg

Phosphorus : 86 mg

*Serving size 1 tbsp. (15 ml) = 60.3 mg potassium.