Tamarind Chutney

Ingredients

• - 1 cup tamarind
• - 2 tbsp roasted chana dal
• - 2 green chillies
• - 1/2 inch ginger
• - Small piece tamarind
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1 dried red chilli
• - 1 sprig curry leaves
• - Salt to taste

Method

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. Cook tamarind: Pour strained tamarind pulp into a pan. Heat on medium and cook 5 minutes.
3. Add jaggery: Add half cup powdered jaggery. Stir well until completely dissolved.
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. Simmer to thicken: Cook on medium heat 8-10 minutes stirring frequently until the chutney thickens to a coating consistency.
6. Test consistency: Drop a little on a plate — it should hold its shape and not spread. Cook longer if needed.
7. Add regular salt: Taste and add regular salt if needed. The black salt is important for authentic flavour.
8. Cool completely: Remove from heat and cool. Tamarind chutney thickens further as it cools.
9. Adjust: If too thick when cooled add 1-2 tbsp warm water. If too thin, reheat and reduce.
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.