Tamarind Chutney Andhra

Ingredients

• - 1 cup tamarind
• - 2 tbsp oil
• - 2 green chillies
• - 2 garlic cloves
• - Small piece tamarind
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - Salt to taste

Method

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. Cook tamarind pulp: Pour strained tamarind into a pan. Cook on medium heat 5 minutes.
3. Add jaggery: Add half cup powdered dark jaggery. Stir until dissolved.
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. Simmer to thicken: Cook on medium heat 10-12 minutes stirring frequently until very thick and glossy.
6. Add date pieces: For Andhra style add 3-4 finely chopped dates for an additional depth of sweetness.
7. Test consistency: A drop on a plate should not spread and should hold its shape.
8. Cool completely: Remove from heat and cool. The chutney thickens further as it cools.
9. Adjust: If too thick add a little warm water. If too thin, heat and reduce.
10. Serve: Andhra tamarind chutney is darker and more intensely spiced than the North Indian version. Serve with snacks, fritters or rice.