Saunth or imli chutney(from leftover gulab jamun syrup)

Name: Saunth or imli chutney(from leftover gulab jamun syrup)
Cuisine: Indian
Ingredients: 1 cup leftover sugar syrup of (gulab jamun / rasgulla); 1/2 tamarind pulp; 1/4 tsp black salt; pinch hing / asafoetida; 1/4 tsp cumin powder; 1/2 tsp garam masala powder; 1/2 tsp red chilli powder

Mamta L. Lalwani @kims_kitchen160316

Mandsaur (MP)

#teamtrees
#onerecipeonetree

Mamta L. Lalwani @kims_kitchen160316

Mandsaur (MP)

#teamtrees
#onerecipeonetree

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Ingredients

1 cupleftover sugar syrup of (gulab jamun / rasgulla)
1/2tamarind pulp
1/4 tspblack salt
pinchhing / asafoetida
1/4 tspcumin powder
1/2 tspgaram masala powder
1/2 tspred chilli powder

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Steps

1

In a pan strain leftover sugar syrup,keep the flame medium and cook for few minutes till it thickens.
2

Add all ingredients mentioned above and mix well.cook for another min and switch off the flame.
3

Let it cool completely and pour in a jar to preserve for later use.
4

Serve with any kinds of chat, samosa, kachori etc.
5

Note -- you can also add nuts to it.
6

Note -- If you are using rasgulla syrup, you need to cook little more time then gulab jamun syrup.becouse it has thin in consistency then jamun syrup.