Chutney for Pani puri recipe
Jaggery (grated)- 5 tablespoons
Seedless dates- 5
Red chili powder- 1/4 tsp
Tamarind- lemon sized ball
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. Tomatoes - 1 kg
White Vinegar- 1/2 cup
Sugar- 2 tablespoons
Salt- 1 1/2 tablespoons
For spice bag:
Chopped onion- 3 table spoons
Garlic- 4 flakes
Cloves- 3
Cinnamon- 2 inch piece
Whole black pepper- 1/2 tsp
Green chilies- 3
Cardamom-3
Cumin seeds- 1/2 tsp
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.
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.
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.
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