Homemade Sweet & Sour Tamarind ChutneyVeg

1

Place the tamarind in a bowl and pour hot water over it. Let it soak for 15 to 20 minutes to soften.

2

Transfer the soaked tamarind (without all the soaking water initially) into a blender and grind it until it forms a smooth paste.

3

Strain the tamarind pulp using a sieve. Add the remaining soaking water while straining to ensure you extract all the flavor and pulp. Discard any tough fibers.

4

Pour the extracted tamarind pulp into a pan and cook over medium heat for 2 to 3 minutes.

5

Add the jaggery to the pan. Then, incorporate the coriander and cumin seed powder, black salt, dried ginger powder, Kashmiri red chilli powder, and a pinch of regular salt.

6

Allow the mixture to boil for 3 to 4 minutes.

7

Check if it is ready by performing the 'one-string test.' Take a small amount between your fingers; if it forms a single thin thread, it is ready.

8

Stir in the sesame seeds, then turn off the flame. Your chutney is ready to serve once cooled.