Tamarind Chutney
Explore the delightful and tangy world of Tamarind Chutney, a versatile and flavourful condiment that adds a zesty touch to many dishes. This easy-to-follow recipe guides you through creating this traditional sauce.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Tamarind (pulp)
- 200 g Brown Sugar
- 500 ml Water
- 1 tsp Cumin Seeds
- 1 tsp Black Salt
- 1 tsp Chilli Powder
- 1 tsp Ginger Powder
- 1 tsp Cinnamon Powder
- 1 tsp Ground Cloves
Instructions
- 1
In a saucepan, combine the tamarind pulp and water. Bring it to a boil and then simmer for 5-7 minutes, or until the tamarind softens.
- 2
Strain the tamarind mixture through a fine-mesh sieve into a separate bowl. Use a spoon to press and extract as much pulp as possible.
- 3
Return the strained tamarind pulp to the saucepan, add jaggery (or brown sugar), and stir until the sweetener has dissolved completely.
- 4
Add cumin seeds, black salt, red chili powder, ground ginger, ground cinnamon, and ground cloves to the tamarind mixture. Mix well.
- 5
Simmer the mixture on low heat for about 15-20 minutes, stirring occasionally. The chutney should thicken and reach a syrupy consistency.
- 6
Allow the tamarind chutney to cool to room temperature. It will further thicken as it cools.