Again, another very integral part of an Indian meal and a key component to making Chaat, this Tamarind Chutney is just fabulous. The sweet from the jaggery, the tart from the tamarind and the spice from the Red Chili Powder is a trilogy worth exploring. We always make a big batch and freeze some for rainy days.
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Prep Time: 5 minutes
Cook Time: 45 minutes
Makes: 1-1.5 cups
Tamarind Concentrate – 4 tbsp
Hot Water – 4 cups
Jaggery – 1 cup, powdered and packed
Cumin Seeds – 2 tsp
Fennel Seeds ( Sauf) – 2 tsp, optional
Salt – 1 tsp or to taste
Red Chili Powder – 1 tsp or to taste
1. Powder/ Grate the Jaggery. Heat in microwave for 10-15 seconds if it is too hard.
2. Dry roast the Cumin and Fennel seeds and allow them to cool before you grind them to a powder.
3. In a saucepan on medium to high heat, pour in the Tamarind and 1 cup of Hot Water and mix till the Tamarind dissolves.
4. Boil for about 10 minutes.
5. Add in the Jaggery, Powdered Fennel and Cumin, Salt and Red Chili Powder.
6. Mix well.
7. Add in the balance of the 3 cups of Hot Water.
8. Let the Jaggery melt and the mixture reduce to approximately half the amount (approx 30 min). Keep stirring occasionally.
9. To see if you have reached the correct consistency of the hot chutney, check if the back of the chutney lightly coats the back of the spoon.
10. The Chutney will thicken once cooled.
11. Allow it to cool and store in a clean dry container.
1. Tamarind Chutney has a long shelf life and should be kept refrigerated. It also freezes very well.
2. You can also substitute Jaggery with about 1 cup of Brown Sugar or Regular Sugar.
3. If you do not have Fennel Seeds, use only Roasted Cumin Powder.
4. You can use 3 lime size balls of regular tamarind if you do not have the concentrate. Soak it in the 1 cup hot water and remove all the fiber and
seeds from it.
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