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Tamarind and jaggery chutney

Monisha Bharadwaj from Great Food Live
Serve a drizzle of Monisha Bharadwaj's sweet chutney with your favourite curry dish or a home-made samosa

Tamarind and jaggery chutney

Method

1. Bring the jaggery and tamarind to a boil in a saucepan and simmer over a low heat until the mixture turns shiny and the jaggery is completely melted.

2. If the mixture starts to get too dry and sticky add more water.

3. Add the chilli, cumin and salt and simmer for 2-3 minutes.

4. Cool and serve at room temperature.

Ideal served with Potato and Paneer Samosas.

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Serves: 4

Prep: 15 min
Cook: 7 min

Ingredients
150g Jaggery, grated
60g tamarind pulp, diluted into 150ml of water
1 pinch Chilli powder
0.5 tsp Cumin seeds, roasted and crushed into powder
1 pinch Salt