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Deep fried lotus roots or Kashmiri nadir monji

Kashmiri Style Tamarind Chutney

Course Side Dish
Cuisine Kashmiri


  • 1/4 C seedless tamarind pulp
  • 1/4 tsp ginger powder
  • 1/4 C sliced onions
  • 1/2 tsp Cayenne powder
  • 1/4 tsp salt or to taste


  1. In a non reactive pan, boil 1 cup of water and add 1/4 C of seedless tamarind into it. Add ginger powder, cayenne and salt and allow it to come to a boil and cook for two minutes.

  2. Add in the onions. Remove from heat and allow to cool before using