Tetoi Sutni

Name: How to cook Tetoi Sutni - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Laura

Tetoi Sutni

Spiced chutneys date as far back as 500 BCE, originating in India and subsequently adopted by the Romans. In 1600 a group of English businessmen obtained a royal charter from Elizabeth I to voyage to the East Indies on behalf of the crown and the East India Company was born. Landing at the port of Surat in the Indian subcontinent in 1608, they began trading spices, a very important commodity in Europe at that time as it was used to preserve meat.

Ingredient

Cooking time :

Prep 15 minutes Cook 15 minutes

1 tsp

vegetable ghee

pinch

asafoetida (optional)

or so tamarinds or 1/2 cup deseeded pulp

Medjool dates or 1/2 cup pitted dates

jaggery rounds (1/2 cup), grated

1/2 tsp

Kashmiri (mild) chilli powder

1/2 tsp

ground coriander

1/2 tsp

ground ginger

1/2 tsp

ground cumin

1/2 tsp

ground fenugreek

1/2 tsp

black lava salt

Cooking instructions

* Step 1

If using whole tamarinds, gently take off the shells and the stringy parts and remove all the hard seeds, just leaving the sticky pulp. Remove the pits from the dates and chop into quarters.

* Step 2

Heat the vegetable ghee in a pan until hot. Add a pinch of asafoetida. Pour in 2 cups water. Add the tamarind, dates, jaggery and chilli powder. Boil for 10-15 minutes until the dates are soft but still have some texture, adding more water if necessary.

* Step 3

Stir in the spice blend and cook for 2-3 minutes. Taste and adjust seasoning to preference. It should be thick, tangy and sweet. I like it just like this but it can be sieved or blitzed in a food processor for a smoother texture.