Tamarind and dry ginger chutney


  • Jaggery - 1/2 cup
  • Tamarind - 1/4 cup
  • Red chilli powder -1/2
  • Dry ginger powder -1/2 tsp
  • Salt to taste


  • Soak tamarind in warm water for 2hrs.
  • Remove the seed and strain it using a soup strainer and remove all threds.
  • In a pan boil together jaggery, tamarind, salt, chilli powder and dry ginger powder with just enough water. boil on simmer flame untill it reaches a saucy consistency.
  • Allow it to cool, and store it in an airtight container in the refrigerator. This chutney can also be freezed for 15-20 days.