Go Back

Tamarind Chutney

Falak
Print Recipe
Course Side Dish
Cuisine Indian
Servings 2 cups

Ingredients
  

  • ⅓ cup tamarind paste (or tamarind pulp- see notes below)
  • 3 cups water
  • ¼ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon red chili powder
  • ½ teaspoon red chili flakes
  • ½ teaspoon cumin powder
  • ½ teaspoon black salt (kala namak)
  • ½ teaspoon ginger powder
  • 1 teaspoon vinegar (OR 1/4 teaspoon citric acid )

Instructions
 

  • In a saucepan, combine the tamarind, water and sugar.
  • Heat over medium-low heat, stirring until the sugar completely dissolves.
  • Then add all the spices. Mix well.
  • Simmer the mixture for 10-15 minutes until it thickens to your desired consistency (it will continue to thicken as it cools).
  • At this stage taste and adjust salt if needed.
  • Cool and then place in a clean jar and refrigerate.

Notes

  1. If using tamarind pulp, take 200 grams and soak in ½ cup hot water. Rub it well with your hands to separate the seeds from the pulp. Then, use a strainer to remove the seeds and use the tamarind liquid as above.
  2. Keep the chutney refrigerated.
  3. Always use a clean, dry spoon when serving it.
  4. It keeps well in the fridge for 10-15 days.