Wash the tamarind clean. Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan. Soak for a few minutes. Put to boil for about 7-8 minutes. Cool to room temperature. Blend in a mixie till smooth. Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly. Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate. Makes: 2 1/2 to 3 cups. Making time: 20 minutes (excluding cooling time) Shelf life: 1 month (refrigerated)
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|Serving Size: 1 Serving (394g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 4 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 22.9mg||1 %|
|Potassium 105.8mg||3 %|
|Total Carbohydrate 154.6g||45 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 152.5g|
|Protein 0.8g||1 %|
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Calories per serving: 600
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