Sweetsour dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Small- ball-sized tamarind | |
| 6 | Khajoors; (dried dates) (6 to | |
| 7) | ||
| ; deseeded & broken | ||
| 3 | tablespoons | Jaggery |
| 1 | teaspoon | Finely chopped mint leaves |
| 1 | teaspoon | Finely chopped coriander leaves |
| ¼ | teaspoon | Red chilli powder |
| ½ | teaspoon | Cuminseed powder |
| 3 | Pinches black salt; (3 to 4) | |
| Salt to taste | ||
| 1 | tablespoon | Crushed woodapple; (optional) |
| 1 | tablespoon | Onion finely chopped |
Directions
Boil together tamarind, jaggery and dates, with a little water.
Cook till dates turn soft. Cool in a plate.
Blend in a mixie till smooth, strain.
Boil again till mixture coats back of spoon.
Cool in a large plate to room temperature.
Add all other ingredients. Mix well.
Add 1 chopped green chilli to make it spicier if desired.
Chill for an hour before serving.
Serve as a dip with veggie fingers, soup sticks, frankies, etc.
Making time: 25 minutes
Makes: 1½ cups
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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