120 Min
DF
GF
NF
V
Tamarind Chutney
Tamarind Chutney is an essential player in the glorious street foods of India called chaat that encompass sweet, salty, and spicy snacks. Drizzle tamarind chutney on yogurt, roasted potatoes, fish, or chicken. You can smear it over cream cheese and enjoy it with crackers, as well as use it as a component of barbecue sauce or marinades. Because of its highly acidic nature, it will keep in your refrigerator for up to a month.
Tamarind Chutney is an essential player in the glorious street foods of India called chaat that encompass sweet, salty, and spicy snacks. Drizzle tamarind chutney on yogurt, roasted potatoes, fish, or chicken. You can smear it over cream cheese and enjoy it with crackers, as well as use it as a component of barbecue sauce or marinades. Because of its highly acidic nature, it will keep in your refrigerator for up to a month.
Cook Time
2 Hours
Serves
8
Directions
Step 1
Put the tamarind block with 4 cups of hot water in a stockpot for an hour or so. Break it up with a spoon or a knife before turning on the heat. As soon as the water boils, lower the heat, cover the stockpot, and cook the tamarind for 20 to 30 minutes. Mash periodically.
Step 2
Stir in the jaggery, ginger purée, cumin, black pepper, chile powder, and black salt. Add another cup of water if the mixture appears too thick. Cover the stockpot again and cook for another 15 to 20 minutes. When the jaggery has dissolved, turn off the heat.
Step 3
Within 5 to 10 minutes of the chutney coming off the stove, using the back of a ladle or a spatula, push the chutney through a large hole strainer. This requires some effort otherwise you may lose a lot in the pulp. Make sure to not lose the pulp that gathers below the strainer. This chutney can be stored up to a month in the refrigerator.
Notes & Variations
- If using tamarind concentrate, use about 3 tablespoons for this recipe.
- Tamarind is also the kind of fruit that just keeps giving. This recipe uses dried natural tamarind pulp and even after you boil and strain for the recipe, the leftover can be used to make a lemonade sort of a drink.
Ingredients
7 ounces tamarind pulp (with seeds)
1/2 cup chopped jaggery
1 tablespoons ginger purée
2 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon chile powder
1 1/2 teaspoons black salt
Step 1
Put the tamarind block with 4 cups of hot water in a stockpot for an hour or so. Break it up with a spoon or a knife before turning on the heat. As soon as the water boils, lower the heat, cover the stockpot, and cook the tamarind for 20 to 30 minutes. Mash periodically.
Step 2
Stir in the jaggery, ginger purée, cumin, black pepper, chile powder, and black salt. Add another cup of water if the mixture appears too thick. Cover the stockpot again and cook for another 15 to 20 minutes. When the jaggery has dissolved, turn off the heat.
Step 3
Within 5 to 10 minutes of the chutney coming off the stove, using the back of a ladle or a spatula, push the chutney through a large hole strainer. This requires some effort otherwise you may lose a lot in the pulp. Make sure to not lose the pulp that gathers below the strainer. This chutney can be stored up to a month in the refrigerator.
7 ounces tamarind pulp (with seeds)
1/2 cup chopped jaggery
1 tablespoons ginger purée
2 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon chile powder
1 1/2 teaspoons black salt
Notes & Variations
- If using tamarind concentrate, use about 3 tablespoons for this recipe.
- Tamarind is also the kind of fruit that just keeps giving. This recipe uses dried natural tamarind pulp and even after you boil and strain for the recipe, the leftover can be used to make a lemonade sort of a drink.
Tags:
120 Min
DF
GF
NF
V
Tags:
120 Min
DF
GF
NF
V
Tangy & Zesty!
Love tangy soups & chutneys? These two will wow you & your guests!
WHOOP, THERE IT IS.
