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Tamarind Chutney
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Description
A spicy, tangy tamarind chutney, because I’m tired of the overly sweet versions!
Ingredients
- 7 ounces, weight De-seeded Tamarind Pulp
- 2-½ cups Boiling Hot Water
- 6 Dried Dates, Finely Chopped
- 1 teaspoon Vegetable Oil
- 1 Tablespoon Whole Mustard Seeds (sarso)
- 1 Tablespoon Whole Cumin Seeds (jeera)
- ½ teaspoons Salt
- 3 Tablespoons Brown Sugar
- 1 Tablespoon Hot Chili Powder, Like Cayenne
- ½ teaspoons Ground Ginger
Preparation
Place the tamarind in a pot of boiling hot water (heat turned off). Let sit for 30 minutes, then mash. Add dates and simmer for 30 minutes, until thick.
Pass through a mesh strainer so you are left with a smooth thick sauce. Put back into the pot.
In a small frying pan, heat oil and add sarso and jeera. Cook until they pop. Add to the tamarind sauce with salt, sugar, and the rest of the spices. Stir over low heat for a few minutes, until sugar is melted and spices are incorporated.
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