Panchamrut Sweet and Sour Chutney

Tags: Panchamrut Panchamrit Sweet sour chatani maharashtrian recipe, tamarind chatni

Panchamrut Ingredients:

Tamarind pulp - 1 bowl - 3/4th bowl
Green chilies - 3-4
Dry coconut - thin slices 

Jaggery - 3/4th bowl
Green chilies - 3-4
Dry coconut - thin slices 

Goda masala (Maharashtrian Kala Masala) - 2 Tbsp
Peanuts

Roasted peanut powder - 3 Tbsp

Roasted sesame powder - 3 Tbsp
Oil, Mustard, Asafoetida, Turmeric for temp

Panchamrut Recipe:

• At first we will have to prepare the tamarind pulp. It shouldn't be too watery. We would need a cupful of pulp.
• Grate jaggery, almost equal quantity as that of tamarind.
• Slice out the dry coconut.
• Dry roast sesame and peanuts separately.
• Make coarse powder of roasted peanuts and roasted sesame. - 3 Tbsp each.
• Peanuts are optional as we would be using its powder, yet it adds to the taste. I would suggest to soak a few peanuts in water for half an hour.
• In a pan, heat oil for tempering. Add mustard, cumin, asafoetida and little turmeric.
• Add chopped green chilies, soaked peanuts, coconut slices. 
• Fry for a few seconds and put peanut & sesame powders. 
• Fry again for half a minute and add the tamarind pulp, jaggery and salt per taste.
• Keep on stirring to mix all ingredients very well.
• Add some water and cook for a while. Then add 2 tablespoons of Maharashtrian Goda Masala. Cook again with stirring.
• The mixture will get thickened gradually. 

When the desired thickness is reached, take the ready panchamrut off the heat.

Sweet sour tangy panchamrut chatney is ready.

It can be stored in fridge for almost a week.

Tags: Panchamrut Panchamrit Sweet sour chatani maharashtrian recipe, tamarind chatni