Difference between revisions of "Kenyan Tamarind Chutney"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Kenyan ([^cC])(.*)\]\]" to "Category:Kenyan cuisine Category:$1$2 Recipes") |
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# When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid). | # When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid). | ||
| − | [[Category:Kenyan Recipes]] | + | [[Category:Kenyan cuisine]] |
| − | [[Category:Kenyan Snacks]] | + | [[Category:Recipes Recipes]] |
| + | [[Category:Kenyan cuisine]] | ||
| + | [[Category:Snacks Recipes]] | ||
[[Category:Tamarind Recipes]] | [[Category:Tamarind Recipes]] | ||
[[Category:Chili powder Recipes]] | [[Category:Chili powder Recipes]] | ||
Revision as of 18:39, 8 May 2012
Description
Ingredients
- 250 gms tamarind
- 2 cups Sugar
- salt according to taste
- 1/2 tsp chili powder
Directions
- Soak the tamarind in lukewarm water so that it softens.
- Rub well to remove the seeds.
- Strain out all the juice into a container.
- Put on low heat and bring to boil.
- Add Sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
- A small piece of ginger can be added and later removed for extra flavor.
- When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).
