Tamarind Chutney Andhra

Method

1. 1

   Soak tamarind: Soak a large lemon-sized ball of dark tamarind in 1 cup warm water for 20 minutes. Squeeze very thoroughly. Strain.

2. 2

   Cook tamarind pulp: Pour strained tamarind into a pan. Cook on medium heat 5 minutes.

3. 3

   Add jaggery: Add half cup powdered dark jaggery. Stir until dissolved.

4. 4

   Add Andhra spices: Add 1 tsp roasted cumin powder, half tsp black salt, 1 tsp red chilli powder, half tsp ginger powder and a pinch of hing.

5. 5

   Simmer to thicken: Cook on medium heat 10-12 minutes stirring frequently until very thick and glossy.

6. 6

   Add date pieces: For Andhra style add 3-4 finely chopped dates for an additional depth of sweetness.

7. 7

   Test consistency: A drop on a plate should not spread and should hold its shape.

8. 8

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

9. 9

   Adjust: If too thick add a little warm water. If too thin, heat and reduce.

10. 10

    Serve: Andhra tamarind chutney is darker and more intensely spiced than the North Indian version. Serve with snacks, fritters or rice.