Ingredients
200
gms Tamarind, 1 cup gingili oil, 10 gm mustard, 2 spoon cumin, 1 spoon gingili, half spoon asafoetida, as you wish turmeric powder, as you wish salt, half spoon fenugreek, 2 spoon jaggery, 50 gms curry leaves, 50 gms groundnut, 15 gms red chilly, 25 gms coriander
Directions
1.
First, fry red chilly as black color. Then fry groundnut, coriander, cumin, gingili, fenugreek (above items fry one by one, not fry at same time) after make it powder. Tamarind boil with water in 10 minutes. Then filter the tamarind water. First mustard boil the gingili oil after add tamarind filter water than add salt, turmeric powder. Stir the powder with tamarind water and boil it for 5 minutes. Add jaggery, curry leaves, groundnut, and gingili oil 2 spoons and boil 5 minutes, second time. We may keep the chutney for 5 days and it is useful when we travel. We can prepare tamarind rice by mix the prepared chutney with white rice.
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