Tamarind Chutney
A sweet, sour, and warmly spiced Indian chutney made from tamarind paste, jaggery, and toasted spices. An essential condiment for chaat, samosas, and pakoras.
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
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1
In a small saucepan, combine tamarind, 1/4 cup crumbled jaggery or brown sugar, and 1 cup water over medium heat.
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2
Stir until the jaggery dissolves completely, then bring to a gentle simmer.
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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.
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4
Simmer, stirring occasionally, for 10-12 minutes until the chutney thickens to a syrup-like consistency that coats a spoon.
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5
Remove from heat and let cool. The chutney will thicken further as it cools.
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6
Strain through a fine mesh sieve if a smooth texture is desired. Refrigerate in a sealed jar for up to 1 month.