Tangy Tamarind Chutney

Ingredients

• 1 cup (240ml) tamarind pulp 1 cup (240ml) tamarind pulp
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon black salt 1/2 teaspoon black salt
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon roasted cumin powder 1/4 teaspoon roasted cumin powder
• 1/4 teaspoon black pepper powder 1/4 teaspoon black pepper powder
• 2 cups (480ml) water 2 cups (480ml) water

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a saucepan, combine tamarind pulp, jaggery, ginger, cumin seeds, fennel seeds, red chili powder, black salt, salt, roasted cumin powder, black pepper powder, and water.
2. 2.
   Bring the mixture to a boil over medium heat, stirring occasionally.
3. 3.
   Reduce the heat to low and simmer for 15-20 minutes until the chutney thickens to a sauce-like consistency.
4. 4.
   Remove from heat and let it cool.
5. 5.
   Once cooled, strain the chutney through a fine-mesh sieve to remove any solids.
6. 6.
   Transfer the strained chutney to a jar or airtight container.
7. 7.
   Refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind in warm water for 15 minutes before extracting the pulp. Strain the pulp to remove any seeds or fibers.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar or palm sugar for a similar sweetness.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to ensure it blends well into the chutney.

Tips & Tricks

• Adjust the sweetness and spiciness according to your preference by adding more jaggery or red chili powder.
• For a smoother texture, blend the chutney in a food processor or blender after straining.
• Store the chutney in a clean, airtight container in the refrigerator for up to 2 weeks.

Serving advice

Serve the Tangy Tamarind Chutney as a dipping sauce with samosas, pakoras, or papadums. It also pairs well with chaat dishes like bhel puri or sev puri. Drizzle it over grilled meats or roasted vegetables for an extra burst of flavor.

Presentation advice

Transfer the chutney to a small serving bowl and garnish with a sprinkle of roasted cumin powder or chopped fresh cilantro for an appealing presentation.