Strain the tamarind, add tamarind paste and all spices except black salt and cook for ten minutes.
Remove from heat, add black salt after five minutes.
Sweet tamarind chutney is made in the same way, just add 1/2 cup sugar or gur.
Cool before adding black salt.
Store chutney in clean bottles in refrigerator for several days.
Use a wooden spoon.
Pleasebe judicious and courteous in selecting your words.
Not yet rated!
