John Myers
Contents
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Alpîranî
- 400 g Dried tamarind mass
- 500 ml Av
- 30 g Ginger - bi hûrgilî hatiye rijandin
- 1 tsp Ziravê lîmonê
- 2 çerm Ermê lemonê
- 0,5 tsp Kulîlkên çîlo
- 0,5 tsp Kala Namak Kirstalle (optional normal salt)
- 3 çerm Sugar .. or something more
- 1 tsp Cumin - roasted and ground
Telîmata
- Divide the tamarind mass and bring to the boil once with the water. Let soak for at least 30 minutes.
- Then rub it through a coarse sieve. The solid components can be disposed of.
- Return the tamarind pulp with all the other ingredients to the saucepan, bring to the boil, season to taste and simmer for 5 minutes. Let cool and sift again.
- The tamarind chutney can now be poured into a vessel (e.g. an empty ketchup bottle). Store in the refrigerator. Shelf life approx. 3-4 weeks.
- To get a slightly different flavor note, you can refine the chutney with fresh onion cubes and chopped coriander. However, do not add it to the bottle, otherwise the chutney will not last long.
- Tamarind chutney goes well with many snacks such as samosas, tikkis, pakoras, papadams.
Kedî
Xizmet: 100gCalories: 8kcalKarbonhîdrat: 0.9gProteîn: 0.2gRûn: 0.2g
