Why should you use my recipes? I’ve been creating recipes for over a decade and have written two cookbooks. You can count on me to provide recipes that are easy to understand with easy to find ingredients that work every time! Cook Chemistry is a home to years of recipes that are sometimes savory but mostly sweet and always delicious!
Why should you use my recipes? I’ve been creating recipes for over a decade and have written two cookbooks. You can count on me to provide recipes that are easy to understand with easy to find ingredients that work every time! Cook Chemistry is a home to years of recipes that are sometimes savory but mostly sweet and always delicious!
Three Indian Chutneys
Equipment
- 1 Blender
Ingredients
Tamarind Chutney
- 1 cup Tamarind Imli seedless
- 3 cups Water
Mint Cilantro Chutney
- 2 cups Cilantro leaves Dhaniya packed, hard stems removed, washed and roughly chopped
- 3 cloves Garlic
Instructions
- Add tamarind, dates, jaggery and water to a pot.
- Bring to a boil and cook on medium heat for 15-20 minutes until the tamarind and dates have softened. You can also pressure cook on high pressure for 10 minutes.
Notes
Nutrition
Hey, I’m Rima!
Why should you use my recipes? I’ve been creating recipes for over a decade and have written two cookbooks. You can count on me to provide recipes that are easy to understand with easy to find ingredients that work every time! Cook Chemistry is a home to years of recipes that are sometimes savory but mostly sweet and always delicious!
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