Tamarind chutney

  • 1 block tamarind (250grams)
  • 1 bottle white vinegar (500ml)
  • 1 bottle tomato sauce (500ml)
  • 1/2 cup methi masala
  • 1/2 cup sugar (alternate sugars should work well too)
  • 1 teaspoon salt
  • 4 sliced green chilies
  • 8 garlic cloves crushed
  • curry leaves
  • 2 tablespoons mustard seeds
  • 2 tablespoons sesame seeds

Soak amli in white vinegar. Drain and add tomato sauce, methi masal, sugar and salt. Fry green chillies, garlic, curry leaves, mustard seeds and tal in a little oil until fragrant. Add the fried ingredients to the sauce and boil for 30mins. Voila! You should now have a perfect dip for Ramadan Recipe from my mother in law

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