Tamarind Chutney

By blum099

Ingredients

• 2 tablespoons (15 milliliters) tamarind extract
• 1/2 cup (120 milliliters) water
• 1/2 teaspoon (1 gram) finely powdered fennel seeds (saunf)
• 1/2 teaspoon (1 gram) finely ground cumin seeds
• 1/2 teaspoon (1 gram) finely ground coriander seeds
• salt to taste
• 2 tablespoons (25 grams) grated jaggery

Preparation

Step 1

Place all the ingredients in a small skillet and, over medium heat, bring to a boil. Lower the heat and let the sauce simmer for another 8-10 minutes or until the sauce has thickened. Taste and add more jaggery or salt if needed.

Turn off the heat before the sauce is too thick—it will thicken more on standing.

Tofu Matar Paneer