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Export 6 ingredients for grocery delivery
Step 1
Soak the seedless tamarind in three cups of warm water for 30 minutes.
Step 2
Mash the soaked tamarind with your hands and strain through a strainer.
Step 3
Empty the pulp into a saucepan and add the crushed pieces of jaggery. Let the mixture boil and cook on low flame.
Step 4
Add the spices and mix well. Taste for sweetness and add jaggery according to the sweetness preference.
Step 5
Once the mixture achieves thick consistency, remove from the stove, and let it cool.
Step 6
Once cool, transfer the chutney into airtight containers and store in the fridge for up to three months.
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