This recipe has many variations. Some recipes add additional spices like black pepper, garam masala and salt. But my recipe is made with just 3 ingredients and turned out to be toothsome and scrumptious!!
I also used this chutney as salad dressing and it was delicious.
3/4 cup Tamarind pulp
1 cup Jaggery, grated (otherwise shavings or small pieces of jaggery should be good)
1/4 tsp Red Chili Powder
- In a heavy bottom vessel, add 2 tsp of water and jaggery. Melt jaggery until it dissolves completely
- Now add tamarind pulp and simmer for 10 minutes in medium heat setting, until it gets semi thick
- Add red chili powder and mix well
- optional step : After it cools, strain the liquid and discard the content
Tip: you can refrigerate this chutney for up to 10 days or freeze it