Tamarind Chutney, Tamarind Sauce
- 1/2 lm tamarind seeded (imle)
- 2-1/2 cup sugar
- 2 cups boiling water
- 1-1/2 tbsp roasted ground cumin seeds
- 1 tbsp salt
- 1 tsp black salt
- 1 tsp red chili powder
- 1 tsp ground black pepper
- 1/2 tsp 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.
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.