Directions

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  1. In a bowl, soak the tamarind with 3 cups of water until soft. Squeeze out the pulp and discard the seeds.
  2. In a medium sized pan, heat 2 tbsp oil and fry the garlic for 1 minute. Now add 2 cups of water and talhar chilies and bring to the boil.
  3. Meanwhile, toast the cumin and coriander seeds until fragrant. Grind to a powder and add to the simmering talhar chilies.
  4. Mix in the tamarind pulp, salt, whole red chilies and sugar. Cook covered for 15 minutes.
  5. Remove the mix from the heat, let it cool, then blend to a fine paste. Add the lemon juice and mix it well.
  6. You can store the chutΒ­ney in jars or bottles in the refrigerator where it will keep for upto 2 weeks.