INGREDIENTS:
Roast in a dry skillet, stirring constantly for 2-3 minutes until lightly browned:
1 TBS cumin seeds
Grind the seeds in a food mill or blender.
Add to the blender or bowl, and mix or beat with the seed powder for 2 minutes:
1 (14 oz.) jar apple butter
1 3/4 cups water
1 TBS tamarind (imli) paste (more or less to taste)
1/4 - 1/2 TBS ground black pepper
1/4 tsp salt
DIRECTIONS:
This chutney will keep in the refigerator for a year and can also be frozen.
January 17th, 2007 by ravi
Filed under: Indian Vegetarian Recipe |
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Filed under: Indian Vegetarian Recipe |
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