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7 Minutes to Cooking Appetizing Tamarind & onion chutney

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Tamarind & onion chutney

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Here are the ingridients that are needed to cook a remarkably good Tamarind & onion chutney:

  1. Take 1 of big onion.
  2. Use 2 of tomatoes.
  3. Take 4-6 pods of garlic.
  4. Provide 1 tb of sp cooking oil.
  5. Prepare 1 tb of sp urad dhuli dal.
  6. Get 1 tb of sp chana dhuli dal.
  7. You need 1/2 tsp of mustard seeds.
  8. Prepare 1/8 tsp of asafoetida.
  9. Take 2 of Dry red chilli (whole).
  10. Prepare 2 tb of sp water if needed.
  11. Use To taste of salt.
  12. You need 1/2 tsp of red chilli powder (degi mirch).
  13. Get 2 tb of sp Tamarind pulp.

Done with the ingridients? Here are the instructions on cooking Tamarind & onion chutney:

  1. Heat oil in a wok. Add mustard seeds and when mustard seeds splutter add asafoetida and saute for 1 minute. Now add urad and chana dal and roast for 2 minutes. Add whole red chilli and sauté for 1 minute..
  2. Peel, wash and Chop onion, garlic and tomato..
  3. Add onion and saute for 2 minutes. Then add chopped tomatoes and garlic and saute for 1 minute again. Switch off the flame. Let the mixture cool..
  4. Now put it in the mixer. Add tamarind pulp and salt and grind to a fine paste. Add red chilli powder and churn again for 1 minute. Transfer it in a bowl..
  5. .

It's native to Africa but also grows in India, Pakistan and many other tropical regions. The tamarind tree is much prized in many parts of the world for its beauty and its fruit. Tamarinds are leguminous trees because they produce fruit in the form of a bean-like pod. Tamarind is used in a variety of dishes—it gives a hint of sour to sweet chutneys, it mixes with vinegar, sugar and fish sauce to form the base of pad Thai and it's also a staple in Indian curry when combined with coconut milk. Tamarind is a traditional medicine remedy with a long list of uses, including treatment of sore throats, constipation, and sunstroke.

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