Emlee (Tamarind) Chutney

Ingredients

200      gms      Sweet Emlee (De-seed it)

1          tsp       Jeera

½         tsp       Chilli Powder
½         tsp       Ginger Powder

1          stem     Curry Patta

1          tblsp    Oil

Salt as per taste

Method

Soaked emlee in hot water over night.

Cook emlee for about 10 minutes or until it boils.

Let it cool down to room temperature.

Take a wire mesh and sieve tamarind through this wire strainer, squeezing firmly.

Add little water to the left over emlee fibres and sieve it once or twice more.

Keep ½ cup of water ready for tadka.

Heat oil in a small frying pan until smokes, add jeera and curry leaves.

Once the leaves splutter, add chilli powder, ginger powder and remove the pan off the flame.

Slowly add water in the pan and immediately add the tadka to the emlee pulp.

Add salt as per taste, stir and Enjoy!!