Indian
Indian - Street Food and Snacks
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
- • 150g seedless tamarind, soaked in 1 1/2 cups warm water for 30 minutes
- • 3/4 cup jaggery, grated
- • 4 dates, pitted and chopped
- • 1 tsp roasted cumin powder
- • 1/2 tsp dried ginger powder (saunth)
- • 1/2 tsp Kashmiri red chili powder
- • 1/2 tsp black salt
Preparation Steps
1
Phase 1
Squeeze the soaked tamarind well and strain through a sieve to get a smooth pulp.
2
Phase 2
Combine the pulp, jaggery, and dates in a pan and simmer for 15-20 minutes until the jaggery melts and the sauce thickens slightly.
3
Phase 3
Stir in the roasted cumin powder, dried ginger powder, Kashmiri chili powder, and black salt, and simmer 5 more minutes until glossy enough to coat a spoon.
4
Phase 4
Cool completely; the chutney thickens further as it cools.
5
Phase 5
Bottle and drizzle over pani puri, bhel puri, and samosa chaat; keeps refrigerated for a month.