Khatti Meethi Chutney
In a fry pan, on medium heat, add cumin seeds and black peppercorns, and dry roast them.
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In a electric coffee grinder or mortar and pestle add the dry roasted black peppercorns and cumin seeds and grind them.
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Next to the black peppercorn and cumin seeds mixture add black salt, funnel seeds, red chili powder, black salt, ginger powder, and grind.
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Next in a small bowl mix together water and all purpose flour mix well. (Make sure it's lump-free and the flour gets fully dissolves.) Set it aside.
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In a medium size saucepan, on medium heat, bring 3 cups of water to boil.
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Add jaggery, keep on stirring it until all the jaggery dissolves. Then bring the jaggery mixture to a boil.
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Add in tamarind concentrated paste and mix well.
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Now add in the powder that you made for the chutney in the coffee grinder or mortar and pestle and mix well.
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Mix the all purpose flour mixture in your chutney on the stove.
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Now mix in the red food color to your chutney. Let it cook for 5-7 minutes again stirring continously. Turn off the stove. Let it rest for 15 minutes.
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Thank you so much for watching. Recipe is on the blog. twoclovesinapot.com
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