This exotic sweet and sour chutney is a delicious condiment. This chutney can be called the ketchup of the east!
- 1/2 lb tamarind, seeded
- 2 1/2 cups sugar
- 2 cups boiling water
- 1 1/2 tablespoons roasted ground cumin seeds
- 1 tablespoon salt
- 1 teaspoon black salt
- 1 teaspoon red chili powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon ginger powder
- Break the tamarind into small pieces and soak in hot boiling water for one hour.
- Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
- Add sugar to the pulp mix well.
- Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
- Chutney can be refrigerated for two to three months.
- Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat.
- This is also delicious as a dipping sauce for French fries, as a spread over crackers.
- To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
- Add water and ice cubes to serve as a cool spicy drink.
- Add equal parts yogurt and chutney to make a dipping sauce.
- Try drizzling over rice to add a unique flavor to plain rice.