A host of chutneys can be used to complement iftar staples such as pakoras, samosas, bhajiyas, dahi baray and cholay. Here are some chutneys that will add some zing to your iftar table this Ramazan.
Tamarind chutney. Simmer tamarind pulp in water for half an hour, and then strain the pulp. In a heavy-bottomed pan, add tamarind pulp and jaggery, salt, black salt, red chilli powder, roasted cumin powder and dry ginger powder – and your tamarind chutney is ready!
Sweet date chutney. Simmer dates in water until they soften. Add bay leaves, black cardamoms, cloves, dried ginger powder, fennel seeds, black salt, red chilli powder, jaggery and roasted cumin powder and stir well. Cover and cook until thick. For some extra spice, add a cumin tarka. Continue reading