Panchamrut I ngredients: ¼ cup Tamarind ½ cup Dry Coconut pieces ¼ cup Roasted Sesame powder ¼ cup roasted Peanuts 7-8 Green Chili...
¼ cup Tamarind
½ cup Dry Coconut pieces
¼ cup Roasted Sesame powder
¼ cup roasted Peanuts
7-8 Green Chilies
¼ cup Golden Raisins, Cashewnuts
2-3 tbsp grated Jaggery
2-3 tsp Goda Masala (Maharashtrian Masala)
2 tsp Oil
Pinch of Asafoetida Powder (Hing)
½ tsp Turmeric Powder
1) Soak Tamarind in ½ cup water and make tamarind pulp.
2) In a nonstick pan, heat 2 tsp oil. Temper with Asafoetida Powder, Turmeric Powder, Chopped chilies. Add Coconut pieces and sauté. Add Tamarind Pulp. Bring it to boil and add Goda Masala, very coarsely crushed roasted peanuts, cashew nuts, golden and black raisins.
3) Add little water. Put sesame powder and Jaggery. Boil on medium heat to thick consistency.
1) Keep refrigerated in airtight container. It will remain fresh for 8-10 days.
Labels:Panchamrut, panchamrit recipe, chutney recipe, panchamrut recipe, maharashtrian panchamrut chutney, chatani