Tangy Neem Spread
Ingredients :
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Neem flowers 3 cups
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Tamarind pulp 1 cup
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Jaggery powder 3/4 cup
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Chilly powder 1 tsp
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Mustard powder 1/2 tsp
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Turmeric 1/4 tsp
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Salt to taste
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Jeera 1/2 tsp
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Asafoetida a pinch
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Oil 2 tbsp
Method:
Collect the neem flowers in season; dry and store. Fresh flowers can also
be used. Heat oil; season with jeera and asafoetida. Add the flowers and
fry till brown. Add tamarind pulp,jaggery, salt and turmeric and simmer
for 10-15 minutes till the mixture becomes thick. Add chilli and mustard
powders, mix well and cook for one more minute. Bottle when cool and store
in the fridge to last for 4-6 weeks. Serve with rice, toast or chapathi.