This exotic sweet and sour chutney is a zesty condiment. This chutney can be called the ketchup of the east.
Course Side Dish
Keyword Hot And Spicy, Popular Condiment, Sweet And Sour Sauce
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
1-1/2tbsproasted ground cumin seeds
1tspred chili powder
1tspground black pepper
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.
NotesChutney can be refrigerated for two to three months.Serving SuggestionsTamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, 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.VariationsTo 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.