Tetul Chutney
Sweet-and-sour tamarind chutney slow-cooked with jaggery and warm spices. Served at the end of a Bengali meal as the classic sweet-sour digestif.
Ingredients
- Tamarind — 100 g (whole)
- salt (optional) (whole)
- Jaggery — 100 g (whole)
Method
- Soak the tamarind in warm water for 15 to 20 minutes, then squeeze out the thick pulp, discarding seeds and fibre.
- Transfer the tamarind pulp to a pan and add the jaggery and salt.
- Simmer on low heat, stirring continuously, until the jaggery melts and the chutney thickens to a semi-dry, spoonable consistency.
- Cool completely and store the tetul chutney in a clean, dry glass jar.
Common questions
- How many calories in one plate of Tetul Chutney?
- 84 kcal per plate.
- How much cooking time?
- 25 min — 10 min prep, 15 min cooking.