Brown Chutney
Brown Chutney is the sweet tangy chutney that is best when served with pani puri (golgappa), bhel ragda pattice and other such dishes.
Yield: 1 bowl
Materials
- 1¼ cup tamarind remove the seeds
- 2 tsp mango powder
- 1 cup jaggery
- 2 tsp salt
- 1 tsp coriander powder for smell
- 1½ cup water
Instructions
- Add water in a vessel and boil the water for 4-5 minutes.
- Add tamarind to the water and boil until the tamarind is cooked and soft(approx 10 mins). Then take the vessel and pour the contents in the strainer to get the tamarind pulp.
- Take another vessel and jaggrey it it until the texture is creamy. Ensure that there are no lumps remaining and the texture is very smooth and creamy.
- Keep aside jaggery and tamarind to cool down.
- Then add tamarind pulp and jaggery in a mixture jar. Now add salt mango powder and coriander powder and blend all the ingredients together.
- The brown chutney is now ready to serve.
