This is my all time favourite one, it is sweet, salty, tangy and spicy all in one bowl. Love it so much with curd rice, but i enjoying just dipping a spoon into the sauce and licking it. It is really finger licking good..Hope you will give this a try and let me know how it
turns out for you..
Preparation Time : 10 mins
Cooking Time : 35 to 40 mins
Chillies – 1/2 kg (i used a small variety of banana pepper, you can use any mild spicy chilli)
Tamarind – around 1 cup
Jaggery / Sarkarai – 1 cup grated
Salt to taste
Water around 2 to 3 cups
Take tamarind in a bowl, cover with water, let it soak for 30 mins.
Now squeeze it and drain the liquid, add more water to the tamarind and extract more juice.
Now wash and drain the chillies.
Take them in a large pot. Add in tamarind water, cover and cook till the chillies are half cooked
Now add in jaggery and continue cooking till it get thick.
Keep cooking till it gets really thick.
Once it is thick, take it off the heat and add in salt. Mix well.
Leave the mix to cool down, store in air tight container in fridge.
This can be stored for a month in fridge.
|Take a good amount of tamarind in a bowl|
|cover with water..Let it sit for 15 mins so |
the tamarind soften
|Strain and set aside..this is tamarind juice|
|This is the chilli variety which grandma uses..|
You can use any chillies which is mildly spicy
|wash them well..|
|add it to a pot|
|cover with the tamarind juice|
|pop a lid over it and cook|
|cook till the chillies are half cooked|
|now add in a good amount of tamarind|
|mix well and keep cooking|
|It will get thick and thicker|
|now the mix has got really thick. take it off the heat|
|add in salt|
|Let it cool down, then store it in a container in fridge.|