Tamarind Chutney

Method

1. 1

   Soak tamarind: Soak a large lemon-sized ball of good quality tamarind in 1 cup warm water for 20 minutes. Squeeze very well to extract all pulp. Strain through a fine sieve.

2. 2

   Cook tamarind: Pour strained tamarind pulp into a pan. Heat on medium and cook 5 minutes.

3. 3

   Add jaggery: Add half cup powdered jaggery. Stir well until completely dissolved.

4. 4

   Add spices: Add 1 tsp roasted cumin powder, half tsp black salt, half tsp ginger powder, half tsp red chilli powder. Stir well.

5. 5

   Simmer to thicken: Cook on medium heat 8-10 minutes stirring frequently until the chutney thickens to a coating consistency.

6. 6

   Test consistency: Drop a little on a plate — it should hold its shape and not spread. Cook longer if needed.

7. 7

   Add regular salt: Taste and add regular salt if needed. The black salt is important for authentic flavour.

8. 8

   Cool completely: Remove from heat and cool. Tamarind chutney thickens further as it cools.

9. 9

   Adjust: If too thick when cooled add 1-2 tbsp warm water. If too thin, reheat and reduce.

10. 10

    Serve: Sweet tamarind chutney should be dark brown, glossy and tangy-sweet. Stores in the fridge for 2 weeks. Serve with samosas, pakoras and chaat.