TAMARIND PULP - HOW TO MAKE

HOW TO MAKE TAMARIND PULP.

Soak Imli (TAMARIND ) 1 small cup in warm water (desired quantity of water or 1 cup) for 2 /3 hours.mash Imli in water with hand or help of a flat spoon thoroughly.Sieve and drain the water and pulp with help of big net strainer.use this thick water as you require or boil it till it gets thick -cool on room temperature and store in fridge for later use .
VARIATION FOR ALL PURPOSE SWEET CHUTNEY (SAOUNTH )


1 Large Cup Fresh Tamarind Pulp.1 Cup deseeded dates.1 Tea Spoon dry ginger powder.1 Tea Spoon mixed melon seeds.1 Tea Spoon Black salt. (pink color- or u can use conman salt too)1 Tablespoon Sugar (or more according to taste) 50 grm Jaggery (gudd)
Method:

mix all ingredients together except salt & melon seeds. Bring To a Boil and simmer till start little thickening & Jaggary is dissolved fully.Remove from heat.Cool on Room Temperature.Add Melon Seeds and salt.Store In A * Glass jar.use as required on Dahi bhalla- Golgappa-Panipuri-Phuchkas-Chaat-Paprri-Bheal Puri-Khakra etc etc.** Tamarind should Not be kept in any Metal Vessal for its alkaline properties . It works as food poision if kept in any metal vessal .


Handy Hint:

Add fresh pomigranate gems on the portion you are to consume same day .It enhance the taste .