Chutney for Pani Purl

Chutney for Pani Purl

Ingredients
5 tbsp Jaggery (grated)
5 Seedless dates
¼ tsp Red chili powder
Lemon sized ball Tamarind
Salt

Soak tamarind in water and strain. Chop the seedless dates and cook with little water. Add all the ingredients and grind into a smooth paste. Strain through a strainer. Boil for few minutes until it becomes thick.

1 kg Tomatoes
½ cup White Vinegar
2 tbsp Sugar
1 ½ tbsp Salt

For spice bag:
3 tbsp onion (Chopped)
4 flakes Garlic
3 Cloves
2 inch piece Cinnamon
½ tsp Whole black pepper
3 Green chilies
3 Cardamom
½ tsp Cumin
 

1. Boil tomatoes in water for few minutes. Remove from fire and keep closed for another few minutes. Strain and peel off the outer skin from tomatoes. Grind it into a smooth paste. Strain through a strainer to remove the seeds.
2. Grind all the spice bag ingredients coarsely. Tie them in a thin muslin cloth and put the muslin bag into the tomato pulp. Boil this in medium flame by stirring occasionally, until it reduces to 1/3 of its original volume.
3. Add sugar & salt and mix well. Remove from fire. Then add vinegar. Squeeze out the spice bag using a tong. Pour it in a clean bottle and store.