Tamarind Chutney

Name: Tamarind Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 servings
Cuisine: Indian
Ingredients: 1/4 cup tamarind concentrate or paste; 1/4 cup jaggery or brown sugar, crumbled; 1 cup water; 1/2 tsp cumin seeds, toasted, ground; 1/2 tsp ground ginger; 1/2 tsp black salt (kala namak) or kosher salt; 1/4 tsp red chili powder; 1/4 tsp fennel seeds, toasted, ground

A sweet, sour, and warmly spiced Indian chutney made from tamarind paste, jaggery, and toasted spices. An essential condiment for chaat, samosas, and pakoras.

25 minEasyServes 1645 cal/serving

IndianSauceStovetopVegetarianVeganStandardLow CarbKosher-styleGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSoy-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

1/4 cup tamarind concentrate or paste
1/4 cup jaggery or brown sugar, crumbled
1 cup water
1/2 tsp cumin seeds, toasted, ground
1/2 tsp ground ginger
1/2 tsp black salt (kala namak) or kosher salt
1/4 tsp red chili powder
1/4 tsp fennel seeds, toasted, ground

Instructions

1

In a small saucepan, combine tamarind, 1/4 cup crumbled jaggery or brown sugar, and 1 cup water over medium heat.
2

Stir until the jaggery dissolves completely, then bring to a gentle simmer.
3

Add 1/2 tsp toasted, ground cumin seeds, 1/2 tsp ground ginger, 1/2 tsp black salt (kala namak) or kosher salt, 1/4 tsp red chili powder, and 1/4 tsp toasted, ground fennel seeds.
4

Simmer, stirring occasionally, for 10-12 minutes until the chutney thickens to a syrup-like consistency that coats a spoon.
5

Remove from heat and let cool. The chutney will thicken further as it cools.
6

Strain through a fine mesh sieve if a smooth texture is desired. Refrigerate in a sealed jar for up to 1 month.

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Questions

How much time should I plan for Tamarind Chutney?

As written, 25 minutes: 10 of prep and 15 of cooking. The longest single stretch is step 4 (12 minutes): "Simmer, stirring occasionally, for 10-12 minutes until the chutney thickens to a syrup-like consistency that coats a spoon."

How do I know when Tamarind Chutney is done?

Go by the cues in the method rather than the clock. Step 4: cook until the chutney thickens to a syrup-like consistency that coats a spoon.

What can I use instead of tamarind in Tamarind Chutney?

The entry for Tamarind Chutney calls for 1/4 cup tamarind concentrate or paste. In its place: Equal parts lime juice and brown sugar give the same sour-sweet effect. Pomegranate molasses also works where you have it.

Is Tamarind Chutney spicy?

Only mildly. The heat in Tamarind Chutney comes from 1/4 tsp red chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Tamarind Chutney keto-friendly?

A serving of Tamarind Chutney carries 11 g of carbohydrate. Against a strict 20 g keto day that is 55 percent of the budget; against a moderate 100 g low-carb day it is 11 percent.

Serve it with

Slow Cooker Vegetarian Chickpea Tikka Masala main
Vegetable Samosas starter
Mole Poblano with Chicken main

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