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Sweet Chutney of Tamarind Paste With Two Sugars
You might want to use a larger portion of this sweet chutney than some of the stronger chutneys in this book.
Heat in a saucepan:
1 cup water
1/2 cup white sugar
1/2 cup brown sugar
1 Tablespoon tamarind paste
Bring to a boil and simmer until the sugar is dissolved, about 5 minutes.
In a blender, grind to a powder:
1 teaspoon roasted chickpeas
Add and blend:
1 Tablespoon fresh coriander leaves (cilantro), chopped
1 teaspoon roasted peanuts
1/4 teaspoon hot red pepper powder
1/4 teaspoon salt
Add the peanut mixture to the sweet liquid. Serve in small bowls or cups for dipping, or for pouring over Khamong Dhokla.
You might want to use a larger portion of this sweet chutney than some of the stronger chutneys in this book.
Heat in a saucepan:
1 cup water
1/2 cup white sugar
1/2 cup brown sugar
1 Tablespoon tamarind paste
Bring to a boil and simmer until the sugar is dissolved, about 5 minutes.
In a blender, grind to a powder:
1 teaspoon roasted chickpeas
Add and blend:
1 Tablespoon fresh coriander leaves (cilantro), chopped
1 teaspoon roasted peanuts
1/4 teaspoon hot red pepper powder
1/4 teaspoon salt
Add the peanut mixture to the sweet liquid. Serve in small bowls or cups for dipping, or for pouring over Khamong Dhokla.
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