Tamarind Chutney - South Asian Recipe

Tamarind Chutney

🌍 South Asian, India (pan-regional) Difficulty: ●●●○○

Tamarind was called the "Indian date" by Arabic traders who spread it westward through the Arab world.

Ingredients

• 100 g tamarind block, soaked in 400 ml warm water
• 100 g jaggery, grated
• 1 tsp cumin powder (roasted)
• 1 tsp Kashmiri chili powder
• ½ tsp ginger powder
• ½ tsp black salt
• Salt to taste

Method

1. Squeezing — Squeeze soaked tamarind through fingers; strain through sieve. Discard pulp.
2. Adding — Add jaggery to tamarind liquid; cook on medium heat 15 min, stirring, until thickened.
3. Adding — Add all spices; cook 5 more min. Cool. Store refrigerated up to 2 weeks.

Tags: tamarind block, jaggery, cumin powder, kashmiri chili powder, ginger powder · Source: Brittani's Almanac