- 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 boiling water for one hour.
- Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp. Add sugar to the pulp. Mix
well. Add the remaining ingredients. Mix 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.
- It is also delicious as a dipping sauce for French fries and as a spread over crackers.
- Try drizzling over rice to add a unique flavor to plain rice.
- 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.