Jaggery tamarind sauce. ✿ Veganlovlie Recipes / Tamarind Chutney – Mauritian Vegan : Today's recipe is a spicy, sweet and sour chutney made with sun-kissed ingredients like. You could of course add more sugar or jaggery to taste. One thing is certain, when you make your own tamarind sauce, your end dishes will taste better!
This tamarind chutney is the best & healthiest you can make. Fingers smeared with spicy tamarind sauce swept from the banana leaf that food is served on Widely consumed in Asia and Africa, jaggery is a traditional unrefined sugar made either from cane. Sweet tamarind chutney is a famous Indian chutney which is made from tamarind, jaggery and some basic spices. You can cook Jaggery tamarind sauce using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Jaggery tamarind sauce
- It’s 1 pack of tamarind with seeds or without seeds.approx.1 cup.
- It’s 1 cup of water.
- Prepare 1 cup of Jaggery.
- You need 1 teaspoon of rock salt.
- It’s Half of teaspoon black pepper powder.
- It’s Half of teaspoon red chilli powder.
- It’s 1 teaspoon of vinegar.
Heat a nonstick sauce pan over the medium flame. Jaggery is a traditional non-centrifugal cane sugar mainly consumed in the Indosphere. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and. Tamarind sauce can be sued to spice up the other food items prepared by you.
Jaggery tamarind sauce step by step
- Boil tamarind mixture.
- Add spices together.
- Crumble after cool down and mix well with hands.
- Let it strain with very fine strainer.
- Yummy homemade tamarind jaggery sauce is ready.
Jaggery: Jaggery is unrefined sugar made from sugarcane juice. Dipping Sauce: Serve tamarind chutney as a side condiment dip with Indian fried snacks like pakoda, samosa, kachori, aloo tikki. n. We have achieved heights of success in this domain by providing a superior quality assortment of Jaggery Syrup within the fixed time frame. Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan. In a sauce pan heat rest of oil and add mustard seeds, halved red chilies and rest of curry leaves.