TAMARIND / IMLI CHUTNEY

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INGREDIENTS
500gm tamarind
1 cup jaggery (gur)
1/2 cup sugar
2 tsp roasted cumin powder (jeera powder)
1 tsp ginger powder (sonth powder)
1 tsp ajwain (carom seeds)
1 tsp roughly grounded saunf ( fennel seeds)
1/2 tsp asafetideo (hing)
1 tsp black salt
1/2 tsp salt
red chilli powder as per taste
1/4 cup roasted muskmelon seeds (magaz)

METHOD
Soak tamarind in water for 1-2 hours. Mash well. Squeeze it to take out the pulp of tamarind using little water with the help of strainer. In heavy bottomed pan, add 1 tsp oil, add hing and then all the spices mentioned above except for black salt and salt. Add 1/2 cup water in it and cook for one more minute. Add tamarind paste. If it’s too thick add more water. Add jaggery and sugar and cook till mixture becomes thick.

Once it cool down add roasted muskmelon seeds.

Do adjust sugar level according to your taste.

Chutney thickens more after cooling so adjust consistency accordingly.

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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