Indian
Indian - Chutneys and Sides
Tamarind Chutney
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 100g tamarind, seeded
- • 3/4 cup jaggery, grated
- • 1 1/2 cups water
- • 1 tsp cumin seeds, dry-roasted and crushed
- • 1/2 tsp Kashmiri red chili powder
- • 1/2 tsp black salt
- • 1/4 tsp dried ginger powder (saunth)
Preparation Steps
1
Phase 1
Soak the tamarind in 1 1/2 cups warm water for 30 minutes, then squeeze and strain to extract a smooth pulp.
2
Phase 2
Combine the pulp and jaggery in a heavy pan and simmer for 10 minutes until the jaggery fully melts.
3
Phase 3
Stir in the crushed roasted cumin, chili powder, black salt, and dried ginger powder.
4
Phase 4
Simmer for another 8-10 minutes until the chutney turns glossy and coats the back of a spoon.
5
Phase 5
Cool completely and refrigerate for up to 2 weeks; serve with chaat, samosas, and pakoras.